I added a stuffed pork belly to my share for the first time, and I wondered if anyone had advice on how to roast it?
I’ve done a stuffed rolled pork belly before, but it was stuffed with fruit and herbs. Specifically I want to make sure the sausage stuffing will cook to a safe temp without overcooking the pork belly. Any thoughts?
Hey @rykilde! There was some conversation in another thread around this exact topic:
“I have prepared this multiple times by seasoning and searing all sides on medium-high heat (I just did salt and garlic pepper and seared in butter and soy sauce), then stick in a low oven (200-225 degrees) for about 1.5-2 hours until the internal temp hits 160. You’ll end up with a great crust on the outside and a rich and tender inside ”