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SideChef
Recipes
Apple and Fennel Stuffed Pork Belly
Recipe

26 INGREDIENTS • 13 STEPS • 3HRS

Apple and Fennel Stuffed Pork Belly

5.0
1 rating
Crispy, tender, and bursting with flavor, this Apple and Fennel Stuffed Pork Belly recipe is a crowd-pleaser. A combination of juicy pork belly with a succulent apple and citrus stuffing, paired perfectly with fruity sour cherry gravy. This family dinner dish will surely become an impressive and unforgettable meal for all.
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Crispy, tender, and bursting with flavor, this Apple and Fennel Stuffed Pork Belly recipe is a crowd-pleaser. A combination of juicy pork belly with a succulent apple and citrus stuffing, paired perfectly with fruity sour cherry gravy. This family dinner dish will surely become an impressive and unforgettable meal for all.
3HRS
Total Time
$3.54
Cost Per Serving
Ingredients
Servings
6
US / Metric
Skin-On Pork Belly
3 lb
Skin-On Pork Belly
cleaned and patted dry
Sage Leaves
2 Tbsp
Sage Leaves, chopped
Dried Thyme
2 Tbsp
Dried Thyme, chopped
Distilled White Vinegar
1 Tbsp
Distilled White Vinegar
Lemon
1
Lemon, zested
Orange
1
Orange, zested
Dijon Mustard
1/2 Tbsp
Dijon Mustard
Sea Salt
1 Tbsp
Apple Stuffing
Bacon
4 oz
Bacon, chopped
Granny Smith Apple
1
Granny Smith Apple, peeled, cored, chopped
Fennel Bulb
1
Fennel Bulb, chopped
Red Onion
1/2
Medium Red Onion, chopped
Garlic
5 cloves
Garlic, chopped
Raisins
1/3 cup
Raisins
Port Wine
1/4 cup
Port Wine
Sage Leaves
2 Tbsp
Sage Leaves, chopped
Dried Thyme
2 Tbsp
Dried Thyme
Salt
to taste
Sour Cherry Gravy
Beef Stock
3/4 cup
Beef Stock
Port Wine
1/2 cup
Port Wine
Sour Cherry Jam
1/3 cup
Sour Cherry Jam
Water
1 Tbsp
Water
Sage Leaves
1 stalk
Dried Thyme
1 stalk
Dried Thyme
Nutrition Per Serving
VIEW ALL
Calories
1487
Fat
137.5 g
Protein
33.1 g
Carbs
30.0 g
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Apple and Fennel Stuffed Pork Belly
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Cooking InstructionsHide images
step 1
Heat the frying pan over medium heat. Once hot, add Bacon (4 oz) and cook for about 5 minutes until golden. Add Red Onion (1/2) and Garlic (5 cloves). Cook until soft and fragrant. Add Granny Smith Apple (1), Fennel Bulb (1), Raisins (1/3 cup), Sage Leaves (2 Tbsp), Dried Thyme (2 Tbsp), and Port Wine (1/4 cup), keep stirring, and cook until apple and fennel have softened. Season with {@10:} and Ground Black Pepper (to taste), remove from the heat, and set aside to cool completely.
step 2
Pat the skin dry with paper towels. Using a ruler and a Stanley knife, score the pork rind at ½ inch intervals—Butterfly the Skin-On Pork Belly (3 lb).
step 3
Brush the Dijon Mustard (1/2 Tbsp) all over the flesh, and sprinkle with Sage Leaves (2 Tbsp), Dried Thyme (2 Tbsp), Lemon (1), Orange (1), salt, and pepper. Rub all the seasoning into the meat.
step 4
Place the pork belly on the surface, skin side down. Spread the cooled apple stuffing over the meat, and press it to hold it better. Carefully and tightly roll up the meat. Tie up the pork belly with string. Make use of tie double knots and do it as tight as possible.
step 5
Generously season the skin with Sea Salt (1 Tbsp) and rub the salt into the skin. Place the pork on a wire rack, and keep it in the fridge overnight, uncovered to dry out the skin.
step 6
Preheat the oven to 425 degrees F (220 degrees C).
step 7
Take out the pork from the fridge at least 30 minutes before cooking. Use paper towels to wipe down the salt and pat the skin dry. Brush a thin layer of Distilled White Vinegar (1 Tbsp) over the skin, Let it sit for 10 minutes, and pat dry with paper towels.
step 8
Place the pork on the wire rack set in a roasting pan. Roast for about 1 hour.
step 9
Remove the pork from the oven, and let it rest for 10-15 minutes before slicing.
step 10
While the pork is resting, make sour cherry gravy. In a saucepan over medium heat, add Port Wine (1/2 cup) and reduce over medium heat for 3 minutes.
step 11
Add Beef Stock (3/4 cup), Sour Cherry Jam (1/3 cup), Sage Leaves (1 stalk), and Dried Thyme (1 stalk), bring to a boil, and reduce to simmer for an additional 5 minutes. Take out the sage and thyme from the sauce.
step 12
Stir together the Water (1 Tbsp) and Corn Starch (1 tsp), then add to the sauce. Whisk and bring to a boil, until it thickens.
step 13
Slice the pork and serve with the sour cherry gravy.
step 13 Slice the pork and serve with the sour cherry gravy.
Tags
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Dairy-Free
Gluten-Free
Shellfish-Free
Dinner
Pork
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