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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Ingredients
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cured pork belly, skin on or off
5 lb.
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kosher salt
0.5 cup
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black pepper, ground
0.5 cup
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fresh pesto
0.25 cup
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Peanut oil, as needed
Stuffing
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favorite sage pork sausage (or breakfast sausage)
3 lb.
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black pepper encrusted bacon, finely chopped
2 lb.
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fresh garlic, minced
2 heads
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red onion, diced
1 cup
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celery, finely diced
1 cup
For safe meat preparation, reference the USDA website.

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