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I'm afraid it is too much. You need a big piece of pork belly to be able to roll it around the spices and I'm guessing it won't be as good if you freeze portions after cooking.
To be honest, we did the brining a little differently to the recipe, in that we whacked in bay leaf, garlic, lemongrass and spring onion into the brining, so it had been deeply infused with flavour before any stuffing or rolling.
If you like those flavours, you could try the ammended bring, then use the brine bits under your meat when you roast it.
The crispy skin was probably enhanced by the salty brine, and the tenderness is about the low and extremely slow roasting, so worthwhile having a play, I'd say.
It's a great party dish in that it looks lovely rolled, then slices it also looks good, and it was dirt cheap.
Our piece of pork was well over a kilo (bones in), and cost under £6. The bones became stock for the gravy, and is now in ice cubes, saved for another time.
It has potential for playtime.