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Slow-roasted pork belly with Quinoa Stuffing

Slow-roasted pork belly with Quinoa Stuffing

“I love a classic roast lunch with all the trimmings, but I try and avoid the bread based gluten stuffing so often served  with pork. I have mixed the ready cooked quinoa with herbs and some good quality sausage meat for tasty and better stuffing balls.”

By Sophie Michell



  • Serves 4

  • 4 hours

  • 3 pans

  • Proficient

Suitable for gluten-free

Quinoa Red & White


  • 1kg piece of pork belly (good quality and skin scored)

For the Stuffing

For the Apple Sauce

  • 500g of bramley apples, cored, peeled and chopped
  • 50g sugar
  • 50ml water


1.Preheat the oven to 200C. Take the pork belly, sprinkle generously with salt and pepper, drizzle with olive oil and rub in

2.Place in a tray and pop in the oven for 30/40 minutes until the skin has started to puff up and ‘crackle’. Then turn the heat down, add 1/2 cup of water, then cover with foil and roast for 3 hours

3.Whilst the pork is cooking you can make the stuffing. Take the sausages and cut a tiny incision down the side, squeezing only the meat into a bowl. Add the quinoa, grated onion, chopped sage and beaten eggs

4.Season and mix well, before rolling into balls. Pop the tray in the oven for the last 30 minutes of cooking

5.Finally, make the apple sauce. Place the apples, sugar and water in a saucepan, bring to the boil then turn down and simmer for 15 minutes

6. When everything is ready, simply slice the pork, and serve with the apple sauce and stuffing. I also love adding some deep green cabbage and roast carrots

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