Rolled roast pork belly with apple stuffing

Served with a homemade quince paste sauce, this delicious roast pork belly is a must-try. Filled with apple stuffing, it’s sure to impress.

6 with leftovers


Note: + overnight chilling & 10 mins resting time

1h 25m


  • 1.7kg Coles Australian Pork Belly Roast Boneless, skin scored
  • 2 tbs white vinegar
  • 2 tbs sea salt flakes
  • 1 tbs olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 150g coarse sourdough breadcrumbs
  • 1 Granny Smith apple, coarsely grated
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped sage
  • 1 small lemon, zested, juiced
  • 2 1/2 tbs olive oil, extra
  • 1 tbs sea salt flakes, extra

Quince paste sauce

  • 100g quince paste, finely chopped
  • 1 cup (250ml) Coles Real Chicken Stock
  • 1/3 cup (80ml) red wine or extra chicken stock
  • 1 tbs red wine vinegar



Line a baking tray with baking paper. Place the pork, rind-side up, on the lined tray. Rub the vinegar into the rind, then sprinkle with the salt. Place in the fridge overnight, uncovered, to dry out the rind.


Preheat oven to 250°C. Heat the oil in a frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 4-5 mins or until tender. Transfer to a bowl. Stir in breadcrumbs, apple, parsley, sage, lemon zest and half the lemon juice. Season.


Place the pork, rind-side up, on a clean work surface. Pat dry with paper towel. Turn pork over. Make a 5cm-deep cut along 1 long side of the pork between the rind and flesh (this helps you roll the pork). Spread apple stuffing evenly over the flesh. Starting at the cut side, roll up the pork tightly to enclose filling. Tie with kitchen string at 3cm intervals to secure. Place, seam-side down, on a wire rack in a roasting pan.


Rub pork rind with extra oil. Sprinkle with extra salt. Roast for 45 mins or until the rind crackles. Reduce oven to 180°C and roast for a further 35 mins or until the pork is cooked through. Transfer pork to a plate and set aside for 10 mins to rest. Strain the pan juices into a heatproof jug. Discard solids. Use a metal spoon to skim off any excess fat. Add remaining lemon juice and stir to combine.


Meanwhile, to make the quince paste sauce, place quince paste, stock and wine or extra stock in a saucepan over medium-high heat. Cook, stirring, for 1-2 mins or until smooth. Reduce heat to medium. Cook for a further 4-5 mins or until the sauce thickens slightly. Remove from heat. Stir in the vinegar.


Serve the pork with the pan juices and sauce.

Serve with fried sage leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.