The union of pork, apple brandy and prunes is a particularly
happy one. Serve this dish with roasted potatoes, potato chips,
potato gratin or pretty much anything else potatoey.
125 mlCalvados150 gmpitted prunes1.6 kgpiece of boneless pork bellyBread stuffing80 ml(1/3 cup) olive oil1onion, thinly sliced3garlic cloves, finely chopped1 tbspsherry vinegar130 gmfresh, fine breadcrumbs from soft white bread2 tbspthinly sliced sage leaves
For bread stuffing, heat oil in a frying pan over low-medium heat, add onion and garlic and sauté until golden (5-6 minutes), then add vinegar and simmer until evaporated (10-20 seconds). Stir through breadcrumbs and sage, season to taste and set aside to cool to room temperature.
Meanwhile, bring Calvados to a simmer in a small saucepan over medium-high heat. Add prunes, remove from heat and set aside to cool to room temperature.
Score pork skin with a knife, place skin-side down on a work surface, with longest side facing you, season to taste, spread with an even layer of stuffing and place prunes in a line along centre. Roll to enclose, tie with kitchen string at 5cm intervals and place in a roasting pan. Rub skin with sea salt, refrigerate to draw out excess moisture (1 hour).
Meanwhile, preheat oven to 250C. Pat excess moisture from pork and roast for 15 minutes, reduce heat to 180C and cook until golden brown and tender (1¼ hours). Slice and serve immediately.