• 170g Paxo Sage & Onion Stuffing Mix
• 2kg boneless pork belly joint, skin on
• 2 tbsp vegetable oil
• 2 tbsp fennel seeds, crushed
• handful of fresh sage leaves
• bread rolls, apple sauce and rocket, to serve (optional)
1 Heat the oven to 160C/140C fan/gas 3. Mix the Paxo stuffing mix with 425ml boiling water, then set aside.
2 Unroll the pork joint, skin-side down, and lightly score the flesh so it’s easier to roll. Evenly spread the Paxo stuffing across the pork, leaving a 1cm border around the edge.
3 Starting from the shortest edge, tightly roll the pork and tie it with butcher’s string, leaving a little room for the meat to expand in the oven. Brush the fat with the oil, then rub in the fennel seeds and a pinch of flaky sea salt. Tuck the sage leaves beneath the string.
4 Roast for 3 hrs, then increase the oven to 220C/200C fan/gas 8 and cook for another 30 mins, until the skin is crisp and golden. Slice the pork and serve as part of a roast dinner, or in bread rolls with apple sauce and rocket for lunch.
