By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 28
469 cal · 1635 min
Rolled Pork Belly with Herby Apricot & Honey Stuffing
Recipe GLPR1f181a90c60f59
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Average rating: 4.3 (1)
A show-stopping roasted pork belly roll filled with aromatic herbs, sweet dried apricots, and caramelized onion, then slowly roasted until the skin crackles and the meat becomes tender and juicy. The combination of thyme, sage, and parsley infuses the pork with deep savory flavors while honey and apricots add subtle sweetness. Perfect for a special dinner serving a crowd.
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Ingredients
6 tbsp olive oil
1 medium onion, finely chopped
2¼ kg pork belly, boned and skin on
½ cup fresh parsley, chopped
3 tbsp fresh thyme leaves
10 leaves fresh sage leaves, chopped
50 g fresh breadcrumbs
140 g dried apricots, chopped
1 tbsp flaky sea salt
2 tbsp clear honey
Directions
Heat 1 tablespoon of the olive oil in a small skillet over medium heat. Add the chopped onion and cook gently for about 10 minutes, stirring occasionally, until golden and caramelized. Set aside and let cool slightly.
Trim approximately 100 grams of meat from the fleshy side of the pork belly, leaving the meat on the side where the ribs were removed if present, as this helps the roll maintain its shape. Pulse the trimmed pork in a food processor until finely minced or ground.
Transfer the ground pork to a large bowl and add the cooled caramelized onion, fresh parsley, thyme leaves, sage, breadcrumbs, chopped dried apricots, and the remaining 2 tablespoons of olive oil. Mix well to combine and season with salt.
Place the pork belly skin-side up on a clean work surface. Using a sharp knife, score the skin in a crosshatch pattern at approximately 1 centimeter intervals. Rub the flaky sea salt all over the skin. Turn the pork over to expose the flesh side.
Season the flesh lightly with salt, then brush the honey evenly across the surface. Spread the herb and apricot stuffing down the center of the flesh, leaving a small border on each side.
Fold the long sides of the pork toward the center and roll tightly into a log shape, with the skin on the outside. Flip the roll over so the seams face downward. Tie the roll securely at intervals with kitchen string to hold it together.
Place the rolled pork on a wire rack set in a roasting tin. Transfer to the refrigerator, uncovered, for at least a few hours or up to 24 hours. This allows the skin to dry out and the meat to absorb the flavors from the stuffing.
Preheat the oven to 220°C (200°C fan / gas mark 6). Remove the pork from the refrigerator and rub the skin with the remaining olive oil and a pinch more sea salt.
Roast the pork in the center of the oven for 30 minutes at 220°C. After 30 minutes, reduce the oven temperature to 180°C (160°C fan / gas mark 4) and continue roasting for 2 hours.
After 2 hours, increase the oven temperature back to 220°C (200°C fan / gas mark 7) and roast for an additional 30 minutes to crisp the skin. The exterior may appear dark, but the inside will remain moist and tender.
Remove the pork from the oven, loosely tent with aluminum foil, and let rest for 45 minutes before carving. This allows the juices to redistribute throughout the meat.
If the skin has not achieved a crispy crackling, place the joint under a preheated broiler for a few minutes, turning to crisp all sides evenly. Watch closely to prevent burning. Remove the kitchen string and carve into slices before serving.
Comments
This is a showstopper for a crowd—28 servings means it's built for a serious gathering, and pork belly with apricots and herbs reads like a special occasion. All ingredients are stocked reliably at Harris Teeter, Food Lion, Kroger, and Walmart; no special trips needed. The real catch is time: 1635 minutes is 27.25 hours, which almost certainly includes overnight resting and slow cooking, but the recipe should be explicit about which steps can happen ahead and what demands your attention on the day itself. Cost per serving runs low because pork belly is economical and the herb and dried fruit filling is modest, but the total ingredient spend for 28 people is real money upfront. This is not a weeknight dinner or a fussy dish—it's a make-ahead braise for a party or holiday, and it will keep and reheat beautifully.
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