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Rolled Pork Belly with Cranberry Apple Stuffing Recipe
Feasts don’t have to be reserved for Christmas. Enjoy all the flavours with this juicy rolled pork belly stuffed with spiced apple and cranberries.
Recipe Ingredients
- 125g SPAR salted or unsalted butter
- 1 finely chopped onion
- 2 sticks of celery, chopped
- 150g panko or breadcrumb alternatives
- 2 red apples, cored and chopped
- 200g bulgur wheat
- 200g SPAR dried cranberries
- SPAR Freshline parsley, chopped
- Salt and pepper to taste
- 1,8 – 2kg SPAR skin-on boneless pork belly
- SPAR olive oil to taste
- Flaky sea salt to taste
Recipe Method
- Preheat your oven to 160°C
- On a medium-low heat, fry your onion and celery in the butter until see through.
- Add your breadcrumbs, chopped apple, bulgur wheat, cranberries, and chopped parsley.
- Season the top of the pork belly, skin side down.
- Evenly spread your stuffing over the meat, starting on one side – roll the pork tightly lengthwise. Tie with kitchen twine every 7cm.
- Score the skin of the pork belly in any pattern.
- Gently place the pork belly over a baking tray and on top of a wire rack. Brush it with olive oil and season generously with the sea salt.
- Roast the pork belly for 2 hours, then turn your oven up to 220°C for 20 minutes to crisp the crackling.
- Let your roast rest for 15-20 minutes to ensure it retains its moisture.
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