Pork Belly With Lobster & Cep Cannelloni Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F).
• STEP 2.Season the pork belly with salt and pepper, then sear it in a hot pan until browned on all sides.
• STEP 3.Transfer the pork belly to a roasting tray and roast in the preheated oven for 2-3 hours, until tender and crispy.
• STEP 4.While the pork belly is roasting, prepare the lobster and cep filling. Remove the lobster meat from the shells and chop it into small pieces. Finely chop the cep mushrooms.
• STEP 5.In a pan, melt butter and sauté the cep mushrooms until golden brown. Add the lobster meat and cook for a few minutes until cooked through. Season with salt and pepper to taste.
• STEP 6.Remove the pork belly from the oven and let it rest for a few minutes. Slice it into thin strips.
• STEP 7.Cook the cannelloni according to the package instructions until al dente. Drain and set aside.
• STEP 8.Fill each cannelloni tube with the lobster and cep mixture, then arrange them in a baking dish.
• STEP 9.Top the cannelloni with the sliced pork belly and sprinkle with grated Parmesan cheese.
• STEP 10.Bake in the oven for 20-25 minutes, until the cannelloni is heated through and the cheese is melted and golden.
• STEP 11.Serve the pork belly with lobster and cep cannelloni hot, garnished with fresh herbs.
• STEP 12.Enjoy!

Cooking Tips

• Make sure to season the pork belly well before searing to enhance its flavor.
• For a richer flavor, you can marinate the pork belly overnight with your favorite spices and herbs.
• If you can't find cep mushrooms, you can substitute them with other wild mushrooms like porcini or shiitake.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the cannelloni in the oven or microwave until heated through before serving.
• Serve the pork belly with lobster and cep cannelloni as a main course with a side salad or roasted vegetables.