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
- 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.
- When ready to cook, rub the skin with olive oil (about 2 tbsp) and sprinkle with 2 tsp salt.
- Preheat oven to 240°C. Oil an oven dish.
- In a bowl, mix together the breadcrumbs, apple, onion, quinoa, fennel and seasonings.
- 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.
- 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.
- Serve the pork in thick slices with the potatoes, stuffing and crackling, of course.