The sweet stuffing pairs beautifully with the salty pork crackling.
- 200 grams streaky bacon, diced 2 tbsp olive oil
- 2 onions, finely chopped
- 1 carrot, finely chopped
- 1 leek, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced 1 tbsp fennel seeds
- 1 tsp dried chilli flakes
- 5 sage leaves, chopped
- 6 thyme sprigs, leaves removed and stalks discarded
- 1 tbsp rosemary, chopped
- 1 lemon, finely zested
- 2 apples, grated
- 25 grams pine nuts, toasted
- 1.5 kilograms pork belly, skin on 2 tbsp salt
- 4-5 sage leaves
PREHEAT the oven to 200°C and prepare a baking tray. Score the fat of the pork belly and sprinkle with salt; set aside.
STUFFING Fry bacon until golden. Place in a bowl and set aside.
HEAT oil in the same frying pan and cook onions, carrot, leek and celery until tender. Add garlic, fennel seeds, chilli flakes and herbs and stir until fragrant. PLACE the vegetable mixture in a large bowl and stir through the zest, apple and pinenuts. Season well.
PORK Place the pork belly scored-side down onto a chopping board. Spread the stuffing all over the meat, but not all the way to the edges. Tightly roll up the pork, top with salt and sage leaves and secure with butchers string.
ROAST for 30 minutes, then reduce the heat to 160°C and roast for another hour. Allow the pork to rest before slicing.