By Patrick Roubequet, development chef for the British Pig Executive (BPEX)
200g shallots, diced
500g flat mushrooms, sliced
150g fresh breadcrumbs
300g belly trimming, finely chopped
2kg belly of pork
For the stuffing, pan-fry the diced shallots and the sliced mushroom with the butter until soft. Once cooked, add the thyme and breadcrumbs and allow to cool before adding the pork belly trimming.
Place the belly of pork on a chopping board and run a knife down the centre of the joint. Push in the mushroom stuffing then wrap the joint with foil. Allow the joint to rest before cooking at 90°C for three hours. Allow to cool and refrigerate overnight.
The following day, remove the foil and gently brown the joint. Once brown and hot, carve and serve with creamy mashed potato and glazed carrots.