• Partnered with
  • Serves 4
  • 105 mins cook

One-pan pork belly with apple and fennel stuffing

One-pan pork belly with apple and fennel stuffing

If you're a big fan of one-pan wonders, this Nici Wickes recipe is for you. Crispy crackling and moist pork is cooked on top of a bed of potatoes with apple, fennel and quinoa stuffing. This is glorious!


  • 1-1.5kg pork belly, shoulder cut if possible
  • 3 tsp sea salt
  • 1 cup fresh breadcrumbs (this recipe used sourdough for extra flavour and a robust texture)
  • 1 Granny Smith, grated
  • 1/2 onion, grated
  • 1/2 cup cooked quinoa
  • 1 tsp fennel seeds
  • 1/2 tsp salt, plus decent grind of black pepper
  • 3-4 potatoes, thinly sliced
  • olive oil


  1. Pat the pork skin dry and score with a sharp knife, or better still, get your butcher to do it. Leave uncovered for 1-2 hours or overnight in the fridge to further dry out the skin.
  2. When ready to cook, rub the skin with olive oil (about 2 tbsp) and sprinkle with 2 tsp salt.
  3. Preheat oven to 240°C. Oil an oven dish.
  4. In a bowl, mix together the breadcrumbs, apple, onion, quinoa, fennel and seasonings.
  5. Layer the roasting dish with the potato slices, then the breadcrumb mixture. Place the pork on top and liberally drizzle with more olive oil and a little more salt.
  6. Cook near the top of the oven for 45 minutes, then cover with foil and reduce the temperature to 180°C and lower the rack to the middle. Cook for 45 minutes, remove the foil and grill for 15 minutes until a crackling forms.
  7. Serve the pork in thick slices with the potatoes, stuffing and crackling, of course.
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