Stuffed Pork Belly with Apple & Sage
I made a few adjustments, as with most recipes created for conventional meat. Pork belly is usually used to make bacon, but it makes for a juicy, rich and economical roast. Done right, you get perfect crispy pork skin on the outside and a good mix of flavorful meat and fat on the inside. Leftovers (if you’re lucky enough to end up with some) are perfect for slicing and frying for breakfast the next day.
Get the original recipe here!
- 3lbs pork belly
- 4 granny smith apples
- 4 cloves garlic, pressed and minced
- 1 yellow onion
- 2 tablespoons sage
- 3 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- Bring your pork belly to room temperature (leave on counter for about an hour). This allows for more even cooking.
- Preheat oven to 400 degrees F. Mix 3 of the apples and half of the onion plus the garlic, apple cider vinegar and sage in a bowl.
- Season with a dash of salt and pepper.
- Heat olive oil in large skillet and saute apple mixture until onions are clear.
- Place stuffing at one end of pork belly, roll and tie. Place tied belly in roasting pan and add any excess onion and apple mixture, plus the raw chopped pieces you reserved.
- Brush pork skin with olive oil and season with salt.
- Roast for 30 minutes or until skin is crispy and golden brown. Turn down heat to 300 F and roast for another hour or until internal temperature reaches 145 F.
- Remove from oven, tent with foil and let rest for 10 minutes.
- Slice roast and serve with stuffing and add caramelized onion and apple from the roasting pan if desired.