Pork Belly Stuffed with Goat-Sheep Halloumi and Sun-Dried Tomatoes

• • 1 Large boneless pork belly (pancetta), about 1.5 kg, opened up and pounded thin
• • 2 tablespoons olive oil
• • 1 teaspoon salt
• • 1/3 teaspoon black pepper
• • 4 tablespoons softened unsalted butter
• • 3 tablespoons oil from the sun-dried tomatoes
• • 1 tablespoon mustard
• • 2 cloves garlic, mashed
• • 1 teaspoon lemon zest
• • 1 tablespoon fresh thyme leaves
• • 1 tablespoon fresh oregano
• • 1 package (125g) wild rocket or spinach leaves
• • 1 package (250g) PDO Goat-Sheep Halloumi, 'Yiayia' from Alambra Dairy, cut into sticks
• • 15 sun-dried tomatoes, halved

For Roasting

• • 1/2 cup dry white wine
• • 1/2 cup water or stock
• • 2 tablespoons honey
• • 1 tablespoon tomato paste

1. 1. Using a knife, score the fat of the pork belly in a diamond pattern. Rub both sides with the 2 tablespoons of olive oil and sprinkle with salt and pepper. In a bowl, mix the butter, oil from the sun-dried tomatoes, mustard, mashed garlic, lemon zest, thyme, and oregano. Rub this mixture onto the inside of the pork belly and spread the wild rocket leaves evenly over it. Place the sun-dried tomatoes and the halloumi sticks.
2. 2. Roll the pork belly into a tight roll and tie it with butcher's twine. Place it in a roasting pan and scatter potatoes or various vegetables around it if desired. Pour the wine over it. Dissolve the honey and tomato paste in the stock (or water). Pour this mixture over the pork.
3. 3. Cover with non-stick parchment paper and aluminum foil, and roast in a preheated oven at 180ºC (350ºF) for 2.5 hours. Uncover, baste with the pan juices, and continue roasting for another 30 minutes or until golden brown. Let it cool, cut into thick slices, and serve with roast potatoes or vegetables.