Ingredients
Pork Belly:
- 1 lb pork belly, skin removed and diced
- Salt and black pepper, to taste
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary, chopped
- 1 tbsp olive oil
Stuffing:
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 2 tbsp butter (or pork fat from the pan)
- ½ cup dried cranberries
- 6 cups cubed stale bread (sourdough is best)
- 1½ cups chicken or pork stock (more if needed)
- 1 large egg, beaten
- 1 tbsp fresh sage, chopped (or 1 tsp dried)
- 1 tbsp parsley, chopped
- ½ cup chopped pecans (lightly toasted if you want extra crunch)
- Optional: a splash of brandy or apple cider
Directions
- Heat olive oil in a large skillet over medium heat. Add pork belly, thyme, rosemary, salt, and pepper. Cook for 10–15 minutes until browned and crisped.
- Remove the pork with a slotted spoon and set aside, keeping 1–2 tbsp of fat in the pan.
- Sauté the aromatics: In the same pan, add butter (if needed) along with onion, celery, and garlic. Sauté 5–7 minutes until soft and fragrant.
- In a large bowl, mix together bread cubes, cooked pork belly, sautéed vegetables, cranberries, and pecans to make stuffing mix. Add sage, parsley, and (if using) a splash of brandy or cider.
- Pour in stock a bit at a time until the mixture is moist but not soggy. Stir in the beaten egg to bind everything together.
- Transfer to a buttered baking dish. Cover with foil and bake at 375°F (190°C) for 30 minutes.
- Uncover and bake an additional 15–20 minutes until the top is golden and crisp
Yield: 6-8 servings
Preparation Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hourr 10 minutes