Method
Place the garlic, 2tsp sea salt, the fennel and rosemary into a food processor. Pulse to a coarse purée, then transfer to a sieve and leave for 15 minutes for the excess water to drain out. Skin the chorizo then mix the filling together in a small bowl to create a smooth paste.
Lay the pork on a board, skin-side down. Spread over the chunky fennel purée, then top with a layer of the chorizo paste.
Roll up the pork from one short end to the other and, with a second pair of hands, tie the pork securely at 3cm (1¼in) intervals. Transfer to the roasting tin and place in the bottom of the fridge to marinate overnight.
Remove the pork from the fridge and leave at room temperature for 30 minutes. Heat the oven to 240C, 220C fan, 475F, gas 9. Rub the remaining 2tsp salt and fennel seeds over the pork skin. Roast in the top of the oven for 30 to 40 minutes.
Turn down the temperature to 170C, 150C fan, 325F, gas 3 and cook in the middle of the oven for 3 hours. Remove and leave to rest for 20 minutes before carving.
Ingredients
- 2 heads garlic, cloves peeled
- 4tsp sea salt
- 1 bulb fennel, trimmed and cut into wedges
- 5 sprigs rosemary, leaves only
- 3-4 large cooking chorizo
- 2kg (4½lb) British free-range pork belly, boned and skin scored
- 1tsp fennel seed
- You will need
- large roasting tin, double lined with foil
Top Tip for making Pork Stuffed with Fennel and Chorizo
Spread out the filling then cut several long lengths of butcher’s string. As you roll and hold, your “sous chef” can tie for you.
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