Dinner ideas

Stuffed pork belly with apples

Tender melting pork and delicious crackling. This recipe is the ultimate Sunday roast dinner. You're welcome!
Stuffed pork belly with apples
1H 35M



1.Preheat oven to 230°C (210°C fan-forced). Squeeze meat from sausage skins. Combine sausage meat, diced apple and lemon thyme.
2.Lay pork belly flat, skin side down, on a work surface. Place sausage mixture along centre of pork, then roll up to form a thick roll. Tie with kitchen string at 3cm intervals to secure. Place in a roasting pan and season skin well with salt.
3.Cook pork for 20 mins. Reduce oven to 210°C (190°C fan-forced) and bake for another 80 minutes, until juices run clear when meat is pierced with a skewer. Remove pork from pan, transfer to a platter, cover loosely with foil and rest in a warm place for 10 mins.
4.To make a sauce, pour off all but 1 tbsp of fat from pan and place on medium heat. Add wine and stir with a wooden spoon, scraping base of pan to dislodge and dissolve any brown bits. Season sauce and strain into a jug.
5.Carve pork into slices. Serve pork, crackling and stuffing with sauce and roasted stuffed apples alongside, if you like.

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