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!

By Nici Wickes
  • 1 hr 45 mins cooking
  • Serves 4
  • Print


  • 1-1.5kg pork belly, shoulder cut if possible
  • 3 teaspoon 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 teaspoon fennel seeds
  • 1/2 teaspoon 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.


  • To cook quinoa, boil ¼ cup quinoa with ¾ cup salted water in a small saucepan, covered for 15-20 minutes or until the grains release their small white hooks and absorb the water. - Quinoa is packed full of good protein. You can use cooked rice or couscous instead of quinoa.

read more from