HG Walter X Marlo Pairing: Nduja Stuffed Pork Belly

Preheat the oven to 200°C (fan-assisted, gas mark 6).

Start by butterflying the pork belly by laying its skin side down on a board and using a sharp knife to carefully cut through the long side of the belly, as if cutting a deck of cards. As you get to the end, be careful not to cut all the way through – what you want to end up with is a piece that is twice the length and opens up like a book.  

Season the inside with a little salt and pepper and then carefully spread the nduja as evenly as possible along the entire belly, along with a scattered layer of picked basil leaves.

Starting with the underside, roll the belly all the way up so that the skin side is last and forms the outside of the joint.  

Tie your rolled belly tightly and evenly with the butcher’s twine or string. Make sure you tie as far to the ends as possible, as this will help to prevent too much of the stuffing from escaping.

Place the joint and a roasting tray, rub with a little oil, season with salt and pepper and place in your preheated oven for 20 minutes.

After 20 mins, reduce the oven temperature to 150°C and continue to cook for another 2 hours, basting occasionally with the nduja-pork juices. Leave to rest for 30 minutes before removing the string and carving.

Cut the baby gem lettuce lengthwise, wash and pat dry with a kitchen cloth or paper towel. Heat a little oil in a large saucepan. Add the gem, cut side down and brown off slightly. Once coloured, remove them from the pan and add the peas along with enough water to barely cover the peas. Season with salt and bring to a boil. Once boiling, add a few knobs of cold butter. When the butter has melted add back the baby gem, this time cut side up. Gently stew down the peas and gem until the water has started to evaporate, leaving a buttery glaze and the gem wilting slightly.

Season to taste and serve alongside your sliced pork belly!