- 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
Preheat oven to 220C.
For the stuffing, melt butter in a frying pan over a moderate heat and cook the onion for 5 minutes, until soft and golden.
Add the apple and cook a further 4 minutes, until soft.
Combine the onion and apple mixture in a bowl with the bread, pistachios and prunes.
Fold through the parsley and thyme and season well with salt and freshly ground black pepper.
Place the pork skin side up on a board and run sea salt into the skin, rubbing it well into the scores.
Turn the meat over and spread the stuffing over the meat, roll the meat so the scored run across the log for easy carving.
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.
Let rest 30 minutes on a board and carve in thin slices.
Serve with roast vegetables such as kipfler potatoes, baby carrots and onions.