Stuffed Pork Roll With Mortadella
|Pork belly pieces||3 Pound (Piece Of Thin End, 1 1/2 Kilogram)|
|Freshly ground black pepper||To Taste|
|Spring onion||2 , finely chopped|
|Red pepper||1⁄2 Small, diced|
|Frozen sweet corn||45 Milliliter (3 Tablespoon)|
|Cooked long grain rice||30 Milliliter (2 Tablespoon)|
|Dried mixed herbs||1⁄2 Teaspoon|
|Egg||1 Small, beaten|
|Oil||1 Teaspoon (Leveled)|
|Apple chutney||1 Tablespoon (For Serving)|
|Green salad||1⁄2 Cup (8 tbs) (For Serving)|
Remove the bones from the pork, then score the rind into thin strips with a sharp knife (or ask the butcher to do this for you).
Season the meat with a little salt and pepper, then lay the slices of Mortadella on top.
Mix the spring onions, pepper, corn and rice together and season lightly.
Mix in the herbs, then enough of the beaten egg to bind.
Spread the mixture over the pork.
Roll up and tie securely in several places with string.
Place on a rack in a roasting tin (pan) and rub the skin with oil and a little salt.
Roast in a preheated oven at 190Â°C/375Â°F/gas mark 5 for 2 hours.
Remove from the roasting tin and leave to cool.
Remove the string and wrap in foil.