- 12kg free range lean belly pork
- 3 shallots
- 3 garlic cloves
- 1 twig of thyme
- 1 twig of rosemary
- 1 twig of sage
- 1 bunch of flat-leaf parsley
- 2 bay leaves
- 200ml dry white wine
- 1 kg chard, stems and leaves
- light soy sauce
- 1 tablespoon olive oil
- freshly ground black pepper
Chop the shallots finely and mince the garlic to a purée.
Lay the pork belly flat on a clean working surface and cut off the rind. Dust the meat with salt and pepper on both sides.
Strip off the thyme and rosemary twigs. Pull the sage and parsley leaves from the stalks. Chop the parsley, thyme, rosemary and sage very finely and sprinkle them over the pork belly. Spread the bay leaves evenly over the meat and roll it up in such a way that the herbs are well enclosed. Tie the roulade with kitchen twine.
Heat 1 tablespoon of olive oil in a tagine and fry the roulade on all sides until brown. Remove it from the tagine and set to one side. Put one more tablespoon of olive oil into the tagine base and fry the shallot and garlic while stirring at low heat until the shallot is transparent.
Pour the white wine in the tagine and let the broth cook for 5 minutes at higher heat. Put the roulade into the tagine, cover with the lid and cook the meat for 1 hour over a very low heat.
In the meantime, pull the chard leaves from the stems. Pull the filaments off the stems. Cut the stems into broad pieces and chop the leaves coarsely. In a separate pan blanch the stems for 10 minutes in 2 litres / 3½ pints of boiling water with a little salt. Add the chard leaves and blanch for 10 more minutes. Strain the stems and leaves, ensuring all the remaining water has drained away, then add to the tagine with a good splash of soy sauce. Cook for 20 minutes and check regularly if there is enough moisture in the tagine. If needed, add a little extra water.