Thread: Belly meat

Rolled around stuffing and wrapped in bacon, then tied. Fairly hot and fast cook then once rested sliced into "medallions".

Can play a lot with flavours you like. Have even browned off lamb and pork mince (mixed and cooled) then added to stuffing before rolling it. Was never going to last long.

I have been thinking about options for belly meat since reading your post @hunt08. I normally bone across the rib cage under-cutting the next rib as I go to get all the meat then slice it for stew / goulash.
However Preachers idea of rolling it is well worth a try. What I would do is lay out a piece of flap that when rolled was about the size of a dressed wild duck - which will be enough for two people, put a thin layer of seasoned bread stuffing (onion fried off first) over the flap and roll, skewer (spelling ?) and tie off. Don't tie the string very tight or the stuffing will squeeze out. Do one little stuffed rolled roast per two people. Brown them in the frypan and then roast them sitting on a bed of Kumera slices about 5mm thick. Mash the Kumera after roasting to make a yummy gravy.