Stuffed Rolled Pork Belly

Apple, sage and pork are a great match. I love cooking this recipe and family and friends adore it. 

Ingredients:

Apple Stuffing:

4 granny smith apples, peeled and roughly chopped
1 red onion, finely chopped
4 garlic cloves, crushed
1 tbsp apple cider vinegar
2 tbsp fresh sage, chopped
salt & pepper to taste

Pork Belly:

1.5kg (3.3 lb) pork belly
salt & fresh ground black pepper
2 tbsp olive or coconut oil
4 red onions, quartered
handful fresh sage leaves


Directions:

Pre-heat the oven to 200°C (400F).

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 fry for another minute before adding the apple cider vinegar. Season to taste, remove from the heat and set aside.

Season the pork belly and place the apple stuffing on one edge (end) of the pork belly strip. Carefully roll the pork belly and secure with butchers string.

Place the quartered onions in a roasting tray in one layer to place the pork on. Any left-over stuffing can be placed around the pork belly with the red onions in the roasting tray.

Drizzle the pork belly with oil and season with more salt and pepper.

Place the pork belly in the oven and allow to roast for 30 minutes at 200°C (400F) before turning down the heat to 160°C (320F). Add a cup of apple juice at this stage to the base of the roasting tray.

Allow to roast for another 2 hours. Check 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 more apple juice)

After 2 hours, remove the belly from the oven and to rest for 10 minutes before carving and serving with the caramelised apples and onions from the roasting tray. Pour any juices from the tray over the meat when its been plated ready to serve.


Source:  tasteofhome