Stuffed Roast Pork

3 kg boned belly pork attached to the loin
1.5 kg potatoes, thickly sliced
1 onion, thickly sliced
100 ml white wine
100 ml chicken stock
SIDS SALT & PEPPER to taste
FILLING:--
3 tbsp finely chopped rosemary
1 thyme sprig, leaves only, finely chopped
1 garlic bulb, cloves peeled & crushed
1 tbsp fennel seeds, crushed
1 tsp chilli flakes
½ tsp SIDS CRAZY LEMON
zest of 1 lemon
50 ml wine

Filling: either put SIDS CRAZY LEMON and all the ingredients in a small food processor and blend until well combined – the mixture doesn’t have to be completely smooth – or pound with a pestle and mortar. Season with SIDS SALT & PEPPER to taste.
Butterfly the pork then score the rind using a very sharp knife. Lay the pork out, skin-side down and rub the filling over the meat. Roll it up as tightly as you can and secure at intervals with butcher’s string.
If you have time, leave the pork in the fridge, uncovered or loosely wrapped in kitchen paper, overnight – or even better, for 2 nights. This gives the flavours time to permeate the meat and allows the skin to dry out.
An hour before you are ready to start cooking the pork, remove it from the fridge so it can come up to room temperature. Preheat the oven to 150°C.
Arrange the potatoes and onion slices on the base of a large roasting tin and season with SIDS SALT & PEPPER to taste. Pour over the white wine and stock.
Make sure the rind of the pork is dry and season it with salt. Place the pork on top of the potatoes and onions. Cover it with foil and put in the oven. Roast for 4 hours until the pork is cooked through. Check with a meat thermometer if you have one – the internal temperature should read 68°C.
Turn the oven up to its highest setting and cook for a further half an hour to crisp up the skin. Remove from the oven and transfer the meat and potatoes to separate serving dishes. Leave the meat to rest for half an hour, uncovered, but keep the potatoes warm.