Put Pork on Your Fork

Rolled Belly Pork

With a black pudding and apple sausage meat stuffing…

Preparation time: 2-3 hours

Serves: 5-8 people


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1 x 1 kilo Pork Belly
1 Packet of Butchers Sausages
240g of Diced Black Pudding
240g of Diced Bramley Apple coat in 20 ml of Lemon Juice to stop them from discolouring
Butchers String – Ask nicely when you buy the pork – I’m sure the butcher will give you some
Sea Salt and Cracked Black Pepper

  1. Take the Belly Pork and score in a criss cross on the fat side about 5 mm deep, now carefully butterfly the pork through the middle with a very sharp knife, so it opens up like a book – you may want to ask your butcher to do this for you.
  2. Take the sausages out of there skin and place into a bowl, add the diced Black pudding and the Apple and mix gently trying not to break up the black pudding.
  3. Evenly spread the mixture onto the part of the belly you have just revealed. Now roll up the belly so it resembles a Swiss Roll and Tie with the butchers String.
  4. Place the finished joint onto a roasting tray, Sprinkle with some Sea salt and Cracked Black Pepper and cook in a pre-heated oven at 170c fan / 190c non fan for 2 hours. Leave to Rest for 20 – 30 minutes before Serving.
  5. Serve for a special change as part of your Sunday roast.