Directions

1. 1. To make the stuffing: first prepare the chard by stripping the leaves from the stems. Cut the stems crosswise into ½-inch pieces and the leaves into 1-inch strips; set aside.
2. 2. Heat the olive oil in a large skillet over medium heat, add the onions, and cook until soft and translucent, about 5 minutes. Add the chard stems and cook until softened, about 3 minutes. Stir in the chard leaves, garlic, red pepper flakes, and cook and toss until the chard is wilted and any liquid that’s been released by the chard has evaporated, about 4 minutes. Put the chard mixture in a medium mixing bowl, and let cool. Add the ground pork and egg. Squeeze the breadcrumbs to remove any remaining milk, and then add to the chard-pork mixture. Drain the currants and add them to the bowl along with the toasted pine nuts, rosemary, nutmeg, 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Stir until the stuffing is well combined.
3. 3. Prepare the pork belly for stuffing by cutting a pocket in the meat: place belly, skin side up, on work surface. Starting on one long side of the belly, with your knife parallel to the cutting board, insert the knife about ½ inch down from the skin, and 1 inch from side of the belly. Cut to the other side. Be careful not to cut through, stopping about 1 inch from the other side. You have now transformed the belly into a hollow tube. Using a very sharp knife or box cutter, score the skin in diagonal lines in both directions, about ¾ inch apart and cutting no more than about ¼ inch deep, being careful not to cut too deeply into the fat.