Herb-stuffed roast pork

  • serves 6
  • A little effort

Our best slow roasted pork recipe is stuffed with sage and parsley and served with leeks on the side. It serves 6 and is simple to cook, just shove it in the oven, sit back and relax.


Make this herb-stuffed roast pork  for Sunday lunch and pair it with our classic Yorkshire puddings and apple sauce, then also discover more roast dinner recipes.



  • leeks 6, trimmed
  • pork belly 1.5kg
  • garlic 2 cloves, crushed
  • soft herbs (a handful of sage and parsley) roughly chopped
  • olive oil
  • salt flakes
  • cider 300ml
  • extra sage leaves 4


  • Step 1

    Take the pork belly out of the fridge an hour before you start cooking. Mix the herbs and garlic with some olive oil and rub over the flesh side. Roll up the pork and secure with butcher’s string.

  • Step 2

    Arrange the leeks in a shallow roasting tin. Put the pork on top and rub with salt and pepper.

  • Step 3

    Add the cider and sage. roast for 20-30 minutes or until the crackling starts to pop, and then turn the oven down to 150c/fan 130c/gas 2 and cook for 2 hours. If the leeks look as though they might be about to burn, add a little water.

  • Step 4

    Rest the meat for 20 minutes before carving. Serve with the leeks and any juices.

Nutritional Information

  • Kcals 685
  • Fat 51.1g
  • Saturates 19.6g
  • Carbs 5g
  • Fibre 2.8g
  • Protein 49.8g
  • Salt 0.95g