Stuffed pork belly with apples

Tender melting pork and delicious crackling. This recipe is the ultimate Sunday roast dinner. You're welcome!

  • 25 mins preparation
  • 1 hr 35 mins cooking
  • Serves 6
  • Print


Stuffed pork belly with apples
  • 300 gram italian-style sausages
  • 1 granny smith apple, cored, diced
  • 3 lemon thyme sprigs, leaves only
  • 1.5 kilogram boneless pork belly, skin scored
  • 1 cup (250ml) dry white wine or cider
  • roasted stuffed apples, to serve (optional)


Stuffed pork belly with apples
  • 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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