Engel Fired Sourdough and Parmesan Stuffed Pork Belly (serves 8-12)
Prep time: A couple of days
Cooking time: 3 hours
Ingredients
1 whole pork belly
5 ltrs cold water
500gm un-iodised salt
2 lemons, halved
10 peppercorns
Stuffing
1 small loaf sourdough
6 mushrooms, roasted
12 cloves garlic, roasted
1 cup finely grated parmesan
1 tbsp wholegrain mustard
1/2 tsp salt
cracked pepper
Flaky salt
1 tbsp cooking cool
Method
BRINING: Start by brining the pork which helps to bring out the flavour and keeps the cooked pork nice and juicy.
In a large pot combine the salt and water together and whisk to dissolve the salt. Squeeze in the lemon and drop in the whole fruit and peppercorns. Add in the whole pork and ensure it’s covered in the brine. Place in the fridge overnight.
COOKING: The next morning, remove the pork and allow it to dry on a tray in the fridge while you make up the stuffing.
Chop up the sourdough into small pieces and blend in a food processor into fine bread crumbs. Repeat with the mushrooms and garlic. Combine in a bowl along with the mustard, parmesan, salt and pepper.
Take the pork belly out and using the tip of a sharp knife make some scores down the belly, just cutting through the skin and about 1cm apart. Turn over the pork and spread out the stuffing, roll tight and then secure with some butcher twine.
Push through the rotisserie bar and tighten the spikes.
Cook on your preheated Engel at 150c=.
Cook pork for approx 3 hours or until the internal temperature reaches 81c. Remove and cover the pork with tin-foil loose and rest for at least 30 minutes before serving.
This recipe was specially made with the Engel Fire cooker in mind.
This remarkable machine is unique to New Zealand, it’s hand-crafted, and comes with a lifetime guarantee. If you would like to know more please contact us today, and let's get the ball rolling on your very own Engel Fire.