Roast Pork with Maple and Sausage Stuffing

• 2kg pork belly, boned and rolled
• Olive oil
• Sea salt

For the baked maple stuffing:

• 25g butter
• 1 onion, finely chopped
• 2 leeks, finely chopped
• 3 celery stalks, peeled and finely chopped
• 2 carrots, peeled and diced
• 200g sausage meat
• 2 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• 1 orange, zest and juiced
• 50g pecans, chopped
• 6 sage leaves, chopped
• 100g breadcrumbs
• Salt and pepper for seasoning

1. Preheat oven to 180°C/Gas 4
2. Heat a pan and melt butter, fry onions, leeks, celery and carrots together then add sausage meat
3. Break up the sausage meat using a spoon and continue to cook for a further 5 minutes
4. Add maple syrup, orange zest and juice, pecans and sage leaves, breadcrumbs and salt and pepper
5. Mix together and transfer to a square deep baking tray, levelling out with the back of a fork and set aside
6. Place rolled pork in a deep roasting tray and brush with olive oil and season with salt
7. Place rolled pork seam down onto a wire rack inside a deep roasting tray, brush with olive oil and season with salt
8. Roast pork for 2 and ½ hours, increase oven temperature 25 minutes before the end of the cooking time to help develop crispy pork skin
9. At the same time, place the stuffing in the oven and bake for 25 minutes until sausage meat is cooked through
10. Rest the pork for up to 30 minutes before carving