Prune-Stuffed Pork Belly on the Spit

• 6 lb 12 oz (3 kg) pork belly whole
• 35

Place your pork belly on a chopping board and using a sharp knife, score the skin diagonally on both sides, creating little squares on the skin. Try not to cut the meat at all, only the skin. Place it in a seasoning tray.

Mix the white wine, balsamic vinegar, garlic, cloves and black pepper. Pour the mixture over the pork belly, cover and refrigerate overnight.

Remove the pork b