Stuffing
Smoked Streaky Bacon (Diced)
2 Red Onions (Chopped)
Handful of Pine nuts
Handful of dried Cranberries (chopped)
Large handful of dried Apricots (chopped)
10 Sage leaves (fresh / chopped))
5 Sprigs of Rosemary ( leaves removed and chopped)
3 Handfuls of Breadcrumbs
Olive Oil for Cooking
Salt and Pepper
Cook the bacon and onions in a frying pan with some olive oil until the onions have softened and the bacon is cooked but not crispy
Take off of the heat
Add the Pine nuts, Cranberries, Apricots, Sage, Rosemary and Breadcrumbs
Return to heat and cook for 6 mins, stirring regularly
Lay the Pork out and cut a pocket along the underside of the loin.
Season the pork with salt and pepper
Add the stuffing to the pocket and along the boneless belly
Once the stuffing has been added tie the joint using butchers string (there is a video in store on how to do this)
Place the Porchetta in to a roasting tin with the join facing down
Brush the outside of the Porchetta with Olive oil then season with Sea Salt ( we use Maldons )
Place the joint in a pre heated oven
