The slow cooked belly pork was lovely Miss C
My oven runs a bit high, so the sauce had already been redced to a 1/2" thick piece of summat that was roasting dish shaped, but I added the honey to what juices were left and did it at 200 for the last 20 minutes, excellent. And the roasting dish was OK the morning after after being soaked in plenty of hot water and fairy liquid
In return, I give you Mozzarella stuffed meatballs
Ingredients
1lb of minced pork
1 tsp of mixed herbs
1 tsp of sea salt (omit this if using a jar of sauce)
1 or 2 cloves of chopped garlic
1 ball of mozzarella
4 tbs of olive oil
1 jar of puttenesca sauce or better still, make your own. See below
Method
Combine all the ingredients except the olive oil, mozzarella and sauce
Divide this mixture into 8, and flatten into 3 - 4" patties
Divide the mozzarella into 8
Squeeze each piece of mozzarella into a ball, and put in the middle of each pattie
Wrap the meat around the mozzarella and roll these into 8 balls
Heat the oil to moderate in a frying pan with lid and place the meatballs in
Once browned, turn them over and brown the other side
Once browned, and the puttenesca sauce, bring to a simmer, and simmer for 10 minutes
Turn the meatballs over, and cook for a further 10 minutes
I serve it with boiled taters, carrots and purple sprouting broccoli
Puttenesca sauce
Ingredients
2 tbs of olive oil
1 x large red onion chopped
2 x cloves of chopped garlic
8 x capers
5 x anchovy fillets
2 tbs parsley or 1 tbs of dried parsley
1/2 tssp of dried chilli flakes
20 sliced olives
2 x large tins of chopped tomatoes
Fry the onion and garlic until soft.
Add all the other ingredients
Bring to a simmer, and leave to simmer for 20 minutes
This will make enough sauce for two meals
