SunPork Fresh Foods Super Crunchy Honey Pork
Dan & Steph's Stuffed Porchetta
Dan & Steph have created this porkalicious stuffed Porchetta Roast that you simply can’t miss! You’ll be in pork heaven with its herby sausage core and pork belly roasted to crackling perfection.

2 hrs

Capable Cooks


What you’ll need


  • 2-3kg SunPork Fresh Foods Pork Belly, rind on
  • 3 Three Aussie Farmers Farmhouse Style Pork Sausages, casings removed
  • 1 Tbsp. fennel seeds
  • ¼ cup pine nuts
  • 3 spring onions
  • 2 garlic cloves
  • ½ cup fresh flat leaf parsley
  • 10 sprigs thyme leaves
  • 4 Tbsp. extra virgin olive oil
  • 1 egg
  • Zest of 1 lemon
  • ¼ cup breadcrumbs
  • ¼ cup flaked sea salt
  • 1.5m butchers’ twine

How to make it

  1. Pat pork belly rind dry and score in 1cm intervals using a sharp knife.
  2. Toast fennel and pine nuts in a fry-pan for 3-5 mins until fragrant.
  3. Use a food processor to combine toasted fennel and pine nuts with spring onions, garlic, parsley and thyme.
  4. Add sausage meat, 2 Tbsp. olive oil, egg, lemon zest and breadcrumbs then blitz to form a paste.
  5. Place pork belly rind side down and spread stuffing mix over the meat, leaving a 2cm border around the edges.
  6. Roll tightly and truss with butchers’ twine. Watch Dan & Steph’s video on ‘How to Truss a Porchetta’ for best tips on how to truss a pork belly.
  7. Rub a generous amount of flaked sea salt into the rind and place in the fridge uncovered for 30 mins or ideally overnight.
  8. Pre-heat fan forced oven to 250⁰C.
  9. 30 mins prior to baking, rub rind generously with extra virgin olive oil and salt, massaging into the cuts.
  10. Place pork into an oven dish and roast for 30 mins.
  11. Reduce temp to 150⁰C and cook for a further 1 hr 30 mins, or until internal temp reaches 75⁰C.
  12. Serve & enjoy.