• 1.5-2kg free-range pork belly, skin scored acrossways
  • 1 tbs sea salt flakes

TIP: Ask your butcher to score the belly for you, scoring the meat across the grain for easy carving. 

Apple, prune and pistachio stuffing
  • 60g butter
  • 1 brown onion, finely chopped
  • 1 granny smith apple, coarsely grated
  • 2 cups cubed day-old bread, toasted
  • 1/3 cup pistachios
  • 1/2 cup pitted prunes, roughly chopped
  • 1/2 cup chopped Continental parsley
  • 2 tsp thyme leaves

Step 1

Preheat oven to 220C.

Step 2

For the stuffing, melt butter in a frying pan over a moderate heat and cook the onion for 5 minutes, until soft and golden.

Step 3

Add the apple and cook a further 4 minutes, until soft.

Step 4

Combine the onion and apple mixture in a bowl with the bread, pistachios and prunes.

Step 5

Fold through the parsley and thyme and season well with salt and freshly ground black pepper.

Step 6

Place the pork skin side up on a board and run sea salt into the skin, rubbing it well into the scores.

Step 7

Turn the meat over and spread the stuffing over the meat, roll the meat so the scored run across the log for easy carving.

Step 8

Truss the pork at 4cm intervals with string, tucking in any stuffing that falls out the ends. Place in a baking dish and roast 15 minutes, then turn the temperature down to 180C and cook a further 90 minutes, until the skin is crunchy.

Step 9

Let rest 30 minutes on a board and carve in thin slices.

Step 10

Serve with roast vegetables such as kipfler potatoes, baby carrots and onions.