8 January 2009

Stuffed Pancetta Roast

Pancetta or "belly pork" is popular in Spanish cooking, there are two types of pancetta commonly available in Spain - fresh and lightly cured, for this very simple roast we are using a fresh pancetta.


Pancetta (belly pork) piece around 8x12 inches square
2 Morcilla (black pudding) sausages
1 Apple chopped
Salt and Pepper

1. Place the morcilla sausages and chopped apple on top of the pancetta and roll up the pork so the sausages and apple are stuffed inside.

2. Tie the roll with string (around 4/5 times)

3. Score the pancetta and rub with salt, pepper and olive oil

4. Roast in the oven for around 2 1/2 hours

This version has apple chunks inside but you can also simply serve with a home made apple sauce. Goes great with roast potatoes, green beans etc and the cinnamon in the black pudding compliments the apple. A real winter warmer!


Anonymous said...

I hate to admit it, Mac, but I did not know that pancetta was belly pork! Your recipe sounds nice.

Orce Serrano Hams said...

Sheffy: its a great (and cheap) alternative to a traditional pork roast, a nice piece of pancetta is packed with flavour and of course you can get fantastic crackling.