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Rolled pork belly with apple and raisin stuffing
Rolled pork belly with apple and raisin stuffing
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Prep Time:
20 minutes
Cook Time:
165 minutes
Total Time:
185 minutes
Elevate your Sunday roast with juicy rolled pork belly bursting with sweet apples and raisins.
Ingredients:
  • 1/2 apple, peeled, cored, chopped
  • 40g raisins
  • 2 fennel bulbs, stalks finely chopped, bulb sliced lengthways
  • 2.50 gm sweet paprika
  • 2 garlic cloves, finely chopped
  • 60ml olive oil
  • 1kg boneless pork belly, skin scored
  • 16.00 gm brown sugar
  • 6 carrots, halved lengthways
  • 20.00 ml plain flour
  • 375ml chicken stock
Instructions:
  • Preheat your oven to 225oC. In a bowl, mix together apple, raisins, fennel stalks, paprika, garlic, and 1 tablespoon of olive oil. Don't forget to season with salt and pepper.
  • Lay the pork belly on a flat surface. Trim one third of the pork skin from the short edge using a sharp knife.
  • Place the stuffing along the skinless end of the pork belly and roll it tightly, securing with kitchen string. Pat the skin dry, rub with salt, and place on a wire rack in a roasting pan with 1cm of water. Roast at 220°C for 30 minutes until golden, then reduce the oven to 150°C and roast for another hour.
  • In a bowl, mix fennel bulb and carrot with sugar and the remaining 2 tablespoons of oil. Season the mixture, toss to combine, and place on a rack to roast for 1 hour, ensuring water is topped up if needed. After that, increase the heat to 225C and continue roasting for an additional 10 minutes until the pork is tender and the skin is crispy and golden. Finally, transfer the pork and vegetables to a platter and let them rest for 10 minutes before serving.
  • Remove excess fat from pan juices and heat pan over medium-high heat. Add flour and cook for 2 minutes, scraping the pan. Pour in stock and cook for 2-3 minutes until sauce thickens. Season the gravy, strain, and serve alongside sliced pork and vegetables.

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