How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Herb Stuffed Roast Pork from Olive Magazine April 2010?

You need 8 ingredients. The key ingredients include: 25 g sage (roughly chopped), 25 g parsley (roughly chopped), 2 garlic cloves (crushed), 1 12 kg pork belly, and more.

Is Herb Stuffed Roast Pork from Olive Magazine April 2010 suitable as meat & poultry?

Yes, Herb Stuffed Roast Pork from Olive Magazine April 2010 falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Herb Stuffed Roast Pork from Olive Magazine April 2010?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb Stuffed Roast Pork from Olive Magazine April 2

Name: Herb Stuffed Roast Pork from Olive Magazine April 2010
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 g sage (roughly chopped); 25 g parsley (roughly chopped); 2 garlic cloves (crushed); 1 12 kg pork belly; 6 trimmed leeks; 300 ml cider; 4 sage leaves; salt and pepper

Try this homemade Herb Stuffed Roast Pork from Olive Magazine April 2010 recipe the whole family will love. Made with sage, parsley, garlic and pork bel…

This Herb Stuffed Roast Pork from Olive Magazine April 2010 relies on simple, everyday ingredients such as sage (roughly chopped), parsley (roughly chopped), garlic cloves (crushed) and pork belly. It comes together quickly and makes 4 servings, at about 137 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

25 g sage (roughly chopped)
25 g parsley (roughly chopped)
2 garlic cloves (crushed)
1 12 kg pork belly
6 trimmed leeks
300 ml cider
4 sage leaves
salt and pepper

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Quick Info

Servings
4 servings
Calories
137 kcal
Category
Meat & Poultry

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Herb Stuffed Roast Pork from Olive Magazine April 2010

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