3 tbsp olive oil
1½ - 2kg 3lb 5oz - 4lb 8oz piece pork belly (skin on) cut from the slimmer half, skin scored
2 tbsp maple syrup
For the stuffing
6 tbsp gluten free breadcrumbs
1 tbsp maple syrup
1 tbsp wholegrain mustard
Mix the stuffing ingredients in a bowl and set aside. Lay the pork on a board skin-side down. Add the stiffing mix, equally over the pork.
Neatly roll the meat into a joint surrounded by the skin then use butchers' string to tie the joint tightly at regular intervals to hold the joint together.
Cover and chill, leaving to marinate for a few hours or overnight.
When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp remaining olive oil and the maple syrup.
Put it on a wire rack and roast at 200C/180C fan/gas 6 for 30 mins. After this time, squeeze the oranges over the skin and turn the heat down to 180C/160C fan/gas 4.
Roast for a further 2 hrs. Finally turn the heat back up to 220C/200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crisping of the skin.
Allow to rest somewhere warm for 20 mins. Carve up into thick slices and serve with your favourite roast dinner accompaniments.
Recipe adapted from: Good Food