1 (2 pound) whole baste pork belly, sliced
8 onions, peeled and chopped
8 carrots, grated
1 small tomato, chopped
6 cloves garlic, chopped
1 teaspoon dried marjorma
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon dried lemon juice
1/4 cup olive oil
2 tablespoons Worcestershire sauce (optional)
1 teaspoon chopped fresh parsley, garnish
To Marinate: Place onions and carrots in a large shallow dish. Mix with bay leaf. Place remaining onion and carrot in a small bowl. Lay in a large roasting dish. Add tomatoes, garlic and marjorma. Whisk together oil, 2 tablespoons Worcestershire sauce, parsley, and bay leaf and drizzle generously over pork. Cover and refrigerate for 1 hour to marinate.
Preheat oven to 375 degrees F (190 degrees C).
Remove pork from marinade, and dice. Scoop out liquid, reserving about 4 tablespoons for use in broiling or flipping when broiling. Reserve 4 tablespoons for subsequent preparations.
Place chicken legs on a large scale baking pan and brush with olive oil and marinade mixture. Place more teaspoonfuls onto the prepared paper, along with chicken leg liquid. Drizzle with remaining marinade mixture.
Bake in preheated oven for 2 hours, uncovered.
Remove lid of broiler pan. Broil pan 15 minutes, turning once. Cool breasts on wire rack for 20 minutes.
Remove flank and stuffing from pork. Transfer skin, fat, seasonings, lid of the grill pan, and drippings to a small plate. Brush thick slices with vegetable oil and sprinkle with remaining 2 tablespoons Worcestershire sauce. Top with blanket stuffing.
Bake uncovered for 40 minutes in the preheated oven. Remove from foil and broil for 2-3 inches to avoid scorching. Serve hot with Caesar salad.
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