1 x 350g Verkerks Danish Salami
Approximately 1 kg Pork Belly
1 Leek
200g diced feta cheese
skewers

Jus:
Caramelized shallots with red wine

Method:
Blanch leek leaves in hot water to bring out the colour
Roll whole salami surrounding the salami first with diced feta, then leek leaves and then pork belly
Cut pork belly to size, should only cover its contents
Tie or hold together with skewers
Cook at 180°C for approximately 45 mins

Serve with a glass of red wine