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.


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


  • 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.


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