Apple & Rosemary Stuffed Pork Belly

Recipe By Michael Weldon, Farm to Fork 


  • 1 pork belly, trimmed and skin scored
  • 1 apple, grated
  • 1 onion, diced
  • 2 tbs butter
  • ¼ cup breadcrumbs
  • ¼ cup almonds, diced
  • 5 sprigs rosemary
  • sea salt
  • black pepper

Special Equipment

  • butchers string



  • In a large frypan, cook the onions in olive with a pinch of salt until softened. Add in the butter and breadcrumbs, mix through until the butter melts and is soaked up by the breadcrumbs. Remove from the heat, add in the apple, almonds, rosemary, pinch of salt and pepper. Mix until combined. Leave aside to cool.
  • With a sharp knife score the skin of the pork roast at 2 cm apart.
  • Lay the pork roast on the board skin side down. Spread the stuffing down the middle of the pork belly. Using the string, tie the belly so it wraps around the stuffing. Start in the middle then tie then ends then fill in the gaps. This can be done a day or 2 ahead.
  • Heat your BBQ or oven to 230 degrees (C).
  • Place the pork roast in a rack in a deep oven tray. Season the skin generously with salt. Cook for 30 minutes until the skin has bubbles. Reduce the heat to 160 degrees (C) and cook until the belly is cooked through (approx. 1.5 hours).
  • Once cooked, remove from the heat and rest for 20 minutes.
  • Cut open the string and carve. Serve with a crisp salad and your favourite sauce or mustard.