How to make
Soak the bread in cool water, then drain the excess liquid. Mix it with the ground pork, egg, chopped green pepper and spices. Season with salt and black pepper, knead a mince, then store it for 30 minutes in the refrigerator.
Put the pork belly on a counter top (or table) and gently tenderize it. Then season to taste with salt and black pepper. Spread the mincemeat evenly over them. Wrap them in a roll, fasten it with a thick thread.
Heat the olive oil and fry the stuffed pork belly on all sides evenly. Transfer to a suitable tray, top with oil from the frying, the white wine and a little water and bake in moderate 360°F (180°C) oven for 90 to 100 minutes.
Serve with a side salad by choice, or sauteed vegetables.
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