Rolled Pork Belly with Almond & Cranberry Stuffing

Cook Time 2 hours + overnight

Servings 6


1.1kg Murray Valley Pork Belly, scored.
olive oil
salt & pepper
1 cup of fresh breadcrumbs
½ cup almond meal
¼ cup of slivered almonds, toasted
¼ cup dried cranberries, roughly chopped
2 tbsp. orange juice
2 tbsp fresh parsley, finely chopped
25g butter, cubed


Season pork belly liberally with salt. Put into fridge for an hour or two, uncovered.

Meanwhile mix together bread crumbs, almond meal, slivered almonds, dried cranberries, parsley, butter, juice, salt and pepper to form a ‘dough’ like consistency and refrigerate till needed

Preheat oven to 230deg

Stuff & roll pork belly & tie off every inch.

Place pork onto trivet in roasting pan and roast for 30 mins or until rind is browning and starting to crackle.

Reduce heat to 160C and roast for a further 1 – 1¼ hours depending on the size of your roast.  Turn back up to 230C for 10-15 mins until the crackling is crisply. If you skewer the meat at the centre, it is ready when the juices run clear.

Remove the pork belly from the oven and rest the pork for 10-15 mins before serving.


By salting and leaving the pork uncovered before cooking will allow the skin to dry and will produce amazing crackling. You can ideally do this up to 24 hours before cooking


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