Herb Stuffed Roast Pork from Olive Magazine April 2010

• 25 g sage (roughly chopped)
• 25 g parsley (roughly chopped)
• 2 garlic cloves (crushed)
• 1 12 kg pork belly
• 6 trimmed leeks
• 300 ml cider
• 4 sage leaves
• salt and pepper

1. Heat oven to 200/ gas mark 7,
2. Mix the parsley, sage and garlic and rub all over the flesh, roll up pork and tie with butchers string.
3. Arrange the 6 trimmed leeks in roasting tin place pork on top of the leeks and rub with salt and pepper.
4. Roast for 20-30 minutes uncovered until crackling starts to pop and then turn down the oven to 150/ gas mark2 and cook for 2 hours.
5. If the leeks look a little charred add some water.
6. Rest the meat before carving and serve with the leeks.

sage, parsley, garlic, pork belly, leeks, cider, sage, salt

Taken from www.food.com/recipe/herb-stuffed-roast-pork-from-olive-magazine-april-2010-417868 (may not work)