Stuffed Pork Belly With Apples

1. 1

   Preheat the oven to 450u00b0F. Remove sausage meat from casings. Combine sausage meat, diced apple and lemon thyme in medium bowl.

2. 2

   Lay pork belly flat, skin side down, on a work surface. Place sausage mixture along center of pork. Roll up to form a thick roll. Tie with kitchen string at 1-inch intervals to secure. Place in a roasting pan. Season skin well with salt.

3. 3

   Bake for 20 mins. Reduce oven temperature to 400u00b0F. Bake for another 80 to 90 mins, until juices run clear when meat is pierced with a skewer. Transfer pork to a platter. Cover loosely with foil and rest in a warm place for 10 mins.

4. 4

   For the sauce, pour off all but 1 tbsp of fat from pan and place on medium heat. Add wine and stir with a wooden spoon, scraping bottom of pan to dislodge and dissolve any brown bits. Season sauce and strain into a gravy boat.

5. 5

   Carve pork into slices. Serve pork, crackling and stuffing with sauce.

* Per serving · 4 servings · Values may vary.