serves
4-8
prep
15 minutes
cook
2 hours
difficulty
Mid
serves
4-8
people
preparation
15
minutes
cooking
2
hours
difficulty
Mid
level
Ingredients
- 1.3 kg boneless pork belly roast
- 1 apple
- 2 tbsp brown sugar
- 1-2 tbsp Worcestershire sauce
- 1-2 tbsp soy sauce
- Salt
Stuffing
- 2 chillies, diced
- 4 garlic cloves, diced
- 1 onion, diced
- 1 capsicum, diced
- 1 cup fresh breadcrumbs
Instructions
- Preheat oven to 180°C.
- Combine the stuffing ingredients and mix well. Set aside.
- Pat dry the skin. Score skin of pork belly, then turn it over and butterfly the flesh side of the pork belly, so it is ready to stuff and roll.
- Peel and thinly slice the apple. Place the slices, in a layer, on one half of the pork belly. Sprinkle over the brown sugar. Drizzle the Worcestershire and soy sauces over the apple. Spread stuffing mix over the top of the apple. Fold butterfly in, over the apple and stuffing, then roll the pork belly tightly. Secure pork belly with butcher’s string. Rub a generous amount of salt into the skin.
- Roast for 2-2½ hours (exact time may vary).
- Turn oven up to 220°C for a brief final blast to crisp up the skin.
- Leave to rest for 20 minutes before slicing and serving.
Note
You can also cook this in a camp oven. Place prepared pork belly in a camp oven and cook over a camp fire, with coals on the lid, for 1½-2 hours. Cooking time will vary depending on the exact size of your roast, the amount of coals placed on the lid and the heat of the fire.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
