Stuffed Pork Belly roast with Apples & Sage
User Reviews
5
2 reviews
Excellent
Stuffed Pork Belly roast with Apples & Sage
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Succulent pork belly roast stuffed with sweet and tangy apple & sage stuffing is show stopper comfort food at its finest.
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Ingredients
for the apple stuffing
- 4 apple peeled and roughly chopped, Granny Smith variety
- 1 red onion finely chopped
- 4 garlic crushed, cloves
- 1 T apple cider vinegar
- 2 T sage chopped, fresh
- salt to taste
- black pepper to taste
for the pork belly
- 1.5 kg pork belly
- salt I used smoked salt
- black pepper I used smoked salt
- 2 T olive oil
- 4 red onions quartered
- sage handful fresh leaves
Instructions
- Pre-heat the oven to 200°c.
- To make the apple stuffing, fry the apples and onion in a splash of olive oil until golden brown.
- Add the garlic and sage and allow to fry for another minute before adding the apple cider vinegar.
- Season to taste and set aside.
- Season the pork belly and place the apple stuffing on one edge (lay the pork belly on the counter in front of you). Carefully roll the pork belly and secure with string.
- Any left-over stuffing can be placed around the pork belly with the red onions in the roasting tray.
- Drizzle the pork belly with olive oil and season with more salt and pepper.
- Place the pork belly in the oven.
- Allow to roast for 30 minutes at 200°c before turning down the heat to 160°c. Allow to roast for another 2 hours. (I like to check the belly every 30 minutes or so to make sure the onions and apples aren't burning. If it seems like the roasting dish is too dry, you can add a cup of water/apple juice)
- After 2 hours, remove the belly from the oven and allow to rest for 10 minutes before carving and serving with the caramelised apples and onions from the roasting tray.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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