Pork Belly Stuffed with Dates

Method

1. Soak the dried dates in Calvados (apple brandy) to rehydrate. Set aside.
2. Open the pork belly flat. Season generously with salt, white pepper, fresh rosemary and wild fennel.
3. Prepare the stuffing: Remove the sausages from their casings. Finely chop the lardo. Mix together with rosemary, sage, garlic (remove the germ if bitter), lemon zest, and a pinch of salt.
4. Split and pit some of the soaked dates; add them to the stuffing. Reserve some whole soaked dates for later.
5. Spread the stuffing evenly over the seasoned pork belly. Arrange the reserved dates (split and whole) in two rows across the stuffing.
6. Roll the pork belly tightly into a cylinder. Tie securely with kitchen string at intervals.
7. In a baking dish, add a generous drizzle of olive oil, a ladle of vegetable broth, and the sliced red onion. Place the rolled pork on top.
8. Scatter the remaining soaked dates and any prunes (if using) around the pork. Add the date seeds, a splash of Calvados, some orange zest, a pinch of salt, and another drizzle of olive oil.
9. Roast in a preheated oven at 300°C (very hot) until the pork is cooked through and the skin is crispy. The chef suggests checking after about 15 minutes.
10. Remove from the oven, let rest for a few minutes. Slice and serve with the cooking juices and dates.