Stuffed Pork Belly
Pitmaster Note: Balancing your favorite breakfast sausage, bacon and decadent pork belly with fresh and tasty pesto makes for a flavorful dish that can’t be beat. This dish is served best with saltine crackers and beer, and leftovers can be served with beans or in a Brunswick stew.
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cured pork belly, skin on or off
1 4–6 pound
black pepper, ground
Peanut oil, as needed
favorite sage pork sausage (or breakfast sausage)
black pepper encrusted bacon, finely chopped
fresh garlic, minced
red onion, diced
celery, finely diced
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