Prune and apple stuffed pork belly with roast fennel and apples

Name: Prune and apple stuffed pork belly with roast fennel and apples
Cuisine: European, British
Ingredients: 3kg British free-range boneless pork belly (see tips); 2-3 tbsp sea salt flakes; 350ml dry cider; 1 tsp dijon mustard; 2 bay leaves; 2 fresh sage leaves; 4 garlic cloves, whole but bashed with the flat of a knife; 2 large fennel bulbs, core removed and cut into wedges; 2 granny smith apples, cored and cut into wedges; Olive oil for frying; 200g bacon lardons or diced pancetta; 30g unsalted butter; 1 large onion, chopped; 2 tsp finely chopped fresh sage; 125g prunes, roughly chopped; 1 granny smith apple, peeled, cored and chopped into 1cm chunks; 160g fresh white breadcrumbs; Kitchen string

Instructions

This recipe for pork belly was created by the three 2017 Masterchef finalists Lorna, Alison and Giovanna, also known as Three Girls Cook. The sweet and tart flavours of prunes and apples cuts nicely through the richness of the pork. And you only need to take one look at that crackling to know it’s going to be good…

Updated at: Fri, 28 Mar 2025 09:11:10 GMT