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Rolled Pork Belly with Herby Apricot and Honey Stuffing

Name: Rolled Pork Belly with Herby Apricot and Honey Stuffing
Prep time: 3 h 30 min
Total time: 3 h 30 min
Yield: 5
Ingredients: 2 kg boneless pork belly, skin scored; 1 teaspoon sea salt; 1 teaspoon fresh ground black pepper; 2 tablespoon olive oil; 100 g dried apricots, finely chopped; 30 g fresh sage, chopped; 30 g fresh parsley, chopped; Zest of one lemon; 2 tablespoon clear honey; 1 large onion, finely diced; 1 clove garlic, crushed

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A beautiful centerpiece for any special meal, this rolled pork belly with herby apricot and honey stuffing is the perfect blend of savory and sweet. The stuffing complements the rich, crispy pork belly beautifully, while the honey adds a subtle sweetness that ties everything together perfectly. Serve this dish at your next holiday gathering or dinner party and your guests will be truly impressed.

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The recipe can be found in this article

How to cook pork belly from tender to crispy

Ingredients

number of servings

2 kg boneless pork belly, skin scored Added to
1 teaspoon sea salt Added to
1 teaspoon fresh ground black pepper Added to
2 tablespoon olive oil Added to
100 g dried apricots, finely chopped Added to
30 g fresh sage, chopped Added to
30 g fresh parsley, chopped Added to
Zest of one lemon Added to
2 tablespoon clear honey Added to
1 large onion, finely diced Added to
1 clove garlic, crushed Added to

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Directions

210 min.

1. Step

Preheat your oven to 160C/fan 140C.

2. Step

Mix together the apricots, sage, parsley, lemon zest, honey, onion, and garlic in a bowl.

3. Step

Season the pork skin with the sea salt and black pepper. Rub the olive oil into the skin.

4. Step

Lay the pork belly, skin-side down, and spread the stuffing mixture evenly over the meat. Roll the belly up tight and secure with kitchen twine.

5. Step

Place the rolled pork belly on a roasting dish and roast for 2.5 to 3 hours, until the meat is tender and the skin is crispy.

6. Step

Let it rest for about 15 minutes before slicing thickly and serving.

3 September 2023

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