Pork Roll Roast Filled with Apples and Prunes

Ingredients

• 1.5 kg pork belly (with skin)
• 3 sour apples
• 2 tbsp lemon juice
• 150 g dried prunes
• 1 tbsp sharp mustard
• Salt
• Pepper (freshly ground)
• oil (for the roasting pan)
• 2 onions
• 200 ml dry white wine
• 350 ml meat broth
• 1 tbsp honey
• 100 ml heavy cream

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Wash and pat dry the pork belly. Score the skin in a diamond pattern. Wash, peel, quarter, core, and dice the apples; mix with lemon juice. Roughly chop the prunes.

3. 3.

   Spread the pork belly skin-side down on a sheet, brush with mustard, salt, pepper. Top with half the apple cubes and the prunes. Roll up, tie with kitchen twine, season all around, and place in an oiled roasting pan. Roast for about 30 minutes.

4. 4.

   Peel and finely dice the onions. Remove the pan from the oven, scatter onions around, briefly brown them, add remaining apple cubes, deglaze with white wine, pour in some broth, and return to the oven to braise for about 1 hour, basting occasionally and adding more broth as needed.

5. 5.

   Take the finished roast out of the pan and place it on a rack (fat pan underneath) in the oven. Brush all around with honey and bake at 220°C until nicely browned.

6. 6.

   Meanwhile, add cream to the sauce and reduce slightly if desired. Season with salt and pepper.

7. 7.

   Remove the twine from the roast, slice, and serve with the sauce.