Belly pork affords you crisp crackling and juicy, tender meat. The cranberry and pecan stuffing is a sensational match.

Ingredients

• 1 cup fresh white breadcrumbs
• ½ cup finely chopped or ground pecans
• ½ cup Craisins (dried cranberries)
• 2-3 pieces crystallised ginger or papaya, diced (optional)
• 75 grams butter, softened
• grated rind one orange
• 1 teaspoon ground allspice or mixed spice
• 1.5 kilogram piece belly of pork, scored
• 2 tablespoons oil or lemon juice
• 1 tablespoon salt

Method

1. Mix together the breadcrumbs, pecans, craisins, ginger or papaya, butter, orange rind and allspice or mixed spice.
2. Place the pork skin side down and spread the filling down the centre lengthwise.
3. Bring the pork together to enclose the stuffing and secure with string or skewers.
4. Place in a hot 220ºC oven for 15 minutes then lower the temperature to 170ºC and cook for a further 1-1¼ hours. The crackling should be crisp and the meat cooked. When pierced with a meat fork, the juices should run clear. If pink, continue cooking.
5. Once the meat has rested for 10-15 minutes, carve and serve with a salad and cranberry sauce or jelly. Tastes great cold.