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Rolled pork belly stuffed with Calvados prunes

Australian Gourmet Traveller recipe for rolled pork belly stuffed with Calvados prunes.

By Rodney Dunn
  • 20 mins preparation
  • 1 hr 40 mins cooking plus chilling
  • Serves 6
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Rolled pork belly stuffed with Calvados prunes
The union of pork, apple brandy and prunes is a particularly happy one. Serve this dish with roasted potatoes, potato chips, potato gratin or pretty much anything else potatoey.


  • 125 ml Calvados
  • 150 gm pitted prunes
  • 1.6 kg piece of boneless pork belly
Bread stuffing
  • 80 ml (1/3 cup) olive oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 tbsp sherry vinegar
  • 130 gm fresh, fine breadcrumbs from soft white bread
  • 2 tbsp thinly sliced sage leaves


  • 1
    For bread stuffing, heat oil in a frying pan over low-medium heat, add onion and garlic and sauté until golden (5-6 minutes), then add vinegar and simmer until evaporated (10-20 seconds). Stir through breadcrumbs and sage, season to taste and set aside to cool to room temperature.
  • 2
    Meanwhile, bring Calvados to a simmer in a small saucepan over medium-high heat. Add prunes, remove from heat and set aside to cool to room temperature.
  • 3
    Score pork skin with a knife, place skin-side down on a work surface, with longest side facing you, season to taste, spread with an even layer of stuffing and place prunes in a line along centre. Roll to enclose, tie with kitchen string at 5cm intervals and place in a roasting pan. Rub skin with sea salt, refrigerate to draw out excess moisture (1 hour).
  • 4
    Meanwhile, preheat oven to 250C. Pat excess moisture from pork and roast for 15 minutes, reduce heat to 180C and cook until golden brown and tender (1¼ hours). Slice and serve immediately.
  • Author: Rodney Dunn