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- 1 Pack Campo Grande Pork Belly Steak
- 1 Pack Campo Grande bacon
- 3.5 oz (100g) brie cheese or your preferred choice
- 1/4 cup dates
- 5 or 6 walnuts
- Jam of your choice
- 1 Tbsp butter
- A few sprigs of fresh thyme and rosemary
- 4 or 5 cloves of garlic
- Cooking twine to tie the Pork Belly Steak.
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- 1 Pack Campo Ibérico Grande Pork Belly Steak
- 1 Pack Campo Grande Ibérico Bacon
- 3.5 oz (100g) brie cheese or your preferred choice
- 1/4 cup dates
- 5 or 6 walnuts
- Jam of your choice
- 1 Tbsp butter
- A few sprigs of fresh thyme and rosemary
- 4 or 5 cloves of garlic
- Cooking twine to tie the Ibérico Pork Belly Steak
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Prepare the filling for the Pork Belly Steak by finely chopping the dates and walnuts. Cut the cheese into strips.\xa0 |
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\xa0 \xa0 Prepare the filling for the pork belly Steak by finely chopping the dates and walnuts. Cut the cheese into strips.\xa0 |
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Lay the pork belly steak flat and add the bacon, cheese, chopped dates, chopped walnuts, and jam in the center.\xa0 |
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Roll up the pork belly Steak, securing it with cooking twine.season with salt and black pepper.\xa0 |
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In a pan on medium high heat, brown the rolled pork belly steak on all sides for approximately 1.5 minutes per side. |
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For Basting add the butter, herbs and garlic and baste the pork until it reaches an internal temperature of 145°F. |
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Allow the pork belly to rest for about 5-10 minutes. Remove the cooking twine and slice the roll. |
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\xa0 \xa0 Lay the pork belly steak flat and add the bacon, cheese, chopped dates, chopped walnuts, and jam in the center. |
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\xa0 \xa0 Roll up the pork belly, securing it with cooking twine.season with salt and black pepper. |
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\xa0 \xa0 In a pan on medium high heat, brown the rolled pork belly steak on all sides for approximately 1.5 minutes per side. |
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\xa0 \xa0 For Basting add the butter, herbs and garlic and baste the pork until it reaches an internal temperature of 145°F. |
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\xa0 \xa0 Allow the pork belly to rest for about 5-10 minutes. Remove the cooking twine and slice the roll. |
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