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Stuffing and pork belly and roasting, a great trio. My favourite pork cut and cooking method.

  • Makes/Serves
  • 6
  • Preparation Time
  • 15 mins
  • Cook | Chill | Freeze
  • 1 hr 30 mins
  • Oven Temperature
  • 230oC
  • Oven Setting
  • Fan Forced
  • Freeze
  • No


  • 1kg pork belly (not too fatty)
  • Flaked salt and freshly ground black pepper, to taste


  • 1 cup dried apricots
  • 1 cup dried figs
  • 1 cup dried apples
  • ½ cup raisins
  • 100g Fresh Breadcrumbs
  • 1 bunch parsley
  • 100g prosciutto, diced
  • 100g minced pork
  • Pinch sugar
  • 1 Tbsp dried marjoram
  • 1 onion, finely chopped and sautéed till transparent
  • Flaked salt, to taste
  • Freshly ground black pepper, to taste


  1. Preheat the oven.
  2. Turn the pork belly rind side up score the rind with a knife.
  3. Now, turn the pork belly over so the scored rind side is against the bench and lightly season the flesh of the belly with salt and pepper.
  4. Combine the stuffing ingredients and mix well.
  5. Stuff the pork belly with this mixture, and then roll up with the stuffing inside and either tie with kitchen twine or use a skewer to hold in the roll together.
  6. Oil and salt the rind.
  7. Roast on 230°C for 30 minutes or until the rind crackles and crisps, then reduce the heat to 160°C and cook for further 60 minutes.


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