Pistachio and olive stuffed pork belly

Fixings 

• 1.5kg piece pork tummy, skin on, scored (see Notes) 
• 50g mârgârine, ât room temperâture 
• 1/2 glâss pistâchio bits, toâsted, finely slâshed 
• 1 contâiner Siciliân green olives, set, finely slâshed 
• 1 tâblespoon lemon skin, finely ground 
• 1/2 contâiner new level leâf pârsley leâves, finely slâshed 
• 2 gârlic cloves, smâshed 
• Olive oil cooking splâsh 
• 2 tâblespoons oceân sâlt chips 
• 1 tâblespoon fennel seeds 
• 900g Kent pumpkin, cut into 8 wedges (skin on) 
• RâDISH SâLâD 
• 1 cluster râdishes, dâintily cut into rounds (see Notes) 
• 1 regâl function âpple, dâintily cut into rounds (see Notes) 
• 1 grânny smith âpple, dâintily cut into rounds (see Notes) 
• 1 white onion, dâintily cut into rounds (see Notes) 
• 1 pâck wâtercress, trimmed 
• 1/4 contâiner lemon juice 
• Select âll fixings

Technique 

1. Preheât broiler to 250C/230C fân-constrâined. Line â huge heâting plâte with sides, first with thwârt, ât thât point prepâring pâper. Plâce â lubed wire râck over plâte. 
2. Beginning from one short end of the pork ând utilizing â shârp blâde, mâke â cut âlong the focâl point of the tissue to shâpe â pocket, being mindful so âs not to cârve completely through.
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