Tag Archives: pork belly

Spiced Pork Belly Stuffed with Prunes

2 Apr

This cheap cut always goes down well, but make sure you get the crackling crispy….I add golden syrup and lots of salt to make it extra crunchy. It is the perfect Sunday roast and can be mixed up with different potato options and vegetable sides.

Serves 6

Takes 30 minutes to make, 1 hour 10 minutes in the oven, plus resting

(potatoes have not been included in the method so you can select your own preference.)


  • 150g dried, ready-to-eat prunes
  • Juice of 1/2 orange
  • 1 cinnamon stick
  • 1.5kg piece boneless pork belly, skin removed, scored and reserved
  • 2 tsp ground allspice
  • 2 tsp Chinese five spice powder
  • 4 tbsp vegetable oil

For the roasted vegetables

  • 3 red onions, cut into thin wedges
  • 12 medium carrots, cut into chunks
  • 1 large butternut squash, peeled, deseeded and cut into chunks
  • Few sprigs of fresh thyme
  • Few fresh bay leaves
  • 4 garlic segments
  • 1 red cabbage
  • 40g butter


1. Put the prunes, orange juice and cinnamon in a pan over a medium heat. Bring to a simmer and cook for 5 minutes, or until most of the liquid has evaporated. Discard the cinnamon and set aside to cool. Whizz in a food processor until roughly chopped.

2. Preheat the oven to 220°C/fan200°C/gas 7. Lay out the pork with the long side facing you. Using a long knife and working from right to left, split the pork from the short side almost in 2 lengthways, then open it up like a book. Rub the spices and lots of salt into the opened pork (Its the salt which makes the crackling crispy). Turn it over to the under side and put your spiced prune mix in the center.

3. Roll the meat up from the short, open side, as you would a Swiss roll. Wrap this in the reserved, scored skin, then tie neatly several times with butcher’s string.

4. Put the vegetable oil in a large, roasting tin and put in the oven for 10 minutes. Add the vegetables and herbs, season and toss in the oil. Push them towards the side of the tin and put the pork in the centre, rolling it to coat in the oil. Season and cook skin-side up for 1 hour, or until the pork is golden and the vegetables tender. Turn off the oven and transfer the pork to a plate. Cover loosely with foil and rest for 15 minutes. Pop the vegetables back in the oven to keep hot.

5. Meanwhile, thinly slice the cabbage. Blanch in boiling, salted water for 2 minutes, drain and return to the pan. Add the butter, season and toss together.

6. Carve the pork into generous slices, discarding the string as you go. Divide between warm plates. Spoon the vegetables alongside, drizzling over any pan juices. Serve with the red cabbage, potatoes and roasted vegetables.

(apple, mustard and parsnip mash complements the meal well, alternatively I have also used dauphinoise or roast potatoes.)

Here’s one I made earlier….