Stuffed pork belly with Brussels sprouts

Ingredients for 4 servings:

• 700 g pork (belly)
• 1 carrot(s)
• 1 zucchini
• 1 piece(s) celery
• 250 g Brussels sprouts
• 4 large potatoes
• 2 tbsp sauce (BBQ sauce)
• Salt
• pepper
• Spice mix (Berbere)*
• sage
• Garlic salt
• ½ tbsp butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim the outer layer of fat and rind from the pork belly and form a square, trimming any excess. The edges should be cleanly trimmed. Brush the top with BBQ sauce and season with salt, pepper, and sage. Cut the carrot, celery, and zucchini into strips and place a quarter of each on top with the trimmed meat. Mash the remaining vegetables in a food processor until smooth and spread on top. Roll everything together into a roll and tie or secure. Brush the outside with BBQ sauce and season lightly with berbere (a spice blend). Roast in the oven at 100°C for 1 1/2 hours. Wash the potatoes and wrap them in aluminum foil, then let them cook on the side with the roast. Boil the Brussels sprouts in salted water, then separate them and stir in a little butter, seasoning with garlic salt. When ready, serve warm. *Berbere is an African spice blend.