Directions

1. 1. For the casing: Boil pork belly for 3 hours in water until tender, cool and press over night. Remove pig skin from the belly and scrape excess meat off, reserve skin and shred braised belly meat
2. 2. For the filling: In a large rondeau sauté the onion, leek and carrot, add trotters and shoulder, cover with pork broth and braise until tender, shred and combine with belly meat. Roll in pig skin and tie off ends (like a sausage)
3. 3. Bake ballotine at 500°F for 30 minutes, portion for service