Golden crackling, succulent pork and a fragrant stuffing of Australian macadamias and fresh sage make this rolled roasted pork belly an unforgettable centrepiece. Rich yet beautifully balanced, this recipe celebrates premium local ingredients with classic flavours that are perfect for Christmas, Sunday lunch or any special gathering.

The buttery crunch of macadamias complements the sweetness of slow-roasted pork, while fresh sage adds an earthy aroma that infuses every slice. Serve alongside seasonal vegetables, roasted apples or a vibrant salad for an elegant Australian feast that brings family and friends together around the table.

Why you’ll love this rolled roasted pork belly

This rolled roasted pork belly is the perfect centrepiece for entertaining. Filled with a fragrant macadamia and sage stuffing and topped with irresistibly crispy crackling, it delivers succulent flavour, impressive presentation and classic Australian ingredients in every slice.

FAQs

Can I prepare rolled pork belly ahead of time?

Yes. Prepare and stuff the pork up to one day ahead, refrigerate uncovered to dry the rind, then roast when ready.

Why use macadamias in the stuffing?

Australian macadamias add a rich, buttery flavour and delicate crunch that pairs beautifully with pork and sage.

How do I get crispy pork crackling?

Dry the rind thoroughly, score it evenly, rub generously with salt and begin roasting at a high temperature before reducing the heat to finish cooking.

Can leftovers be frozen?

Yes. Slice the cooked pork and freeze in airtight containers for up to three months.

Pork roasting guide

See more pork recipes here

Chef Sam’s tips for crispy pork crackling

If the crackling needs extra crisping at the end of cooking, return it to a hot oven for a few minutes, watching carefully to prevent burning.

• Pat the pork rind completely dry with paper towel before seasoning.
• Score the rind with a sharp knife, taking care not to cut into the meat.
• Rub salt generously into the scored rind to help draw out moisture.
• Leave the pork uncovered in the refrigerator for several hours, or overnight, to dry the skin.
• Start roasting at a high temperature (220–230°C) for 20–30 minutes to begin forming the crackling, then reduce the heat to finish cooking the pork evenly.
• Avoid basting the rind during cooking, as moisture will soften the crackling.
• Allow the pork to rest for 10–15 minutes before slicing to keep the meat juicy while preserving the crispness of the crackling.

Rolled, roasted pork belly stuffed with macadamias and sage

Recipe by Samantha Gowing

• Total Time0 hours
• YieldServes 8

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Ingredients

Units MUS Scale 1/2x1x2x3x

5kg Bangalow sweet pork belly, boned (ask your butcher to do this, they may even stuff it for you too! Coarse salt For the stuffing 3 tbsp cracked black pepper 4 knobs of garlic, crushed 3–2 tsp salt, more to taste 3 bunches fresh sage, trimmed, roughly chopped 175g macadamia nuts, crushed in a mortar and pestle 100ml macadamia oil

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Instructions

The day before

1. Lie the pork belly flat with the skin-side up. Use a very sharp knife – a clean, sterilised box cutter is perfect – and score the fat lengthwise at 1cm intervals.
2. Place the scored pork on a wire rack and rub well with plenty coarse salt.
3. Chill uncovered overnight.

The next day

3. Remove the pork from the fridge a few hours prior to cooking, and dry well with paper towels. Lay the pork belly on a large board or clean work surface, flesh side up.
   It is very important to let it come to room temperature before cooking, so do this now if you haven’t already done so!
4. Preheat oven to 220-240°C.
5. Meanwhile, pound macadamias with a mortar and pestle with the pepper, garlic, salt and sage to produce a rough paste.
6. Transfer to a mixing bowl and add around half of the macadamia oil; mix well with your hands.
   Alternatively, do it all in a food processor, adding oil last, as if you were making pesto.
7. Transfer the stuffing to the fleshy part of the pork belly, smoothing it across the flesh evenly.
8. Slide cut pieces of kitchen string underneath the skin side at 2cm intervals (see photo).
9. Roll and tie the pork belly carefully, remembering that you want the skin on the outside to crackle.
10. Pat dry with paper towels again to reduce any excess moisture, rub with remaining macadamia oil and season well with salt as this helps to create the crackle.
11. Then transfer to a rack or trivet within a baking tray, or directly onto a greased wire rack in the oven. Place a baking dish underneath to catch the fat, if so.
12. Roast at a very high temperature for 20 – 30 minutes to kickstart the crispy crackling process.
    *be careful not to burn it so I advise you to stay close to the oven for this first cooking step.
13. Reduce the heat to 140-150°C, and open the oven door for a minute or two to allow any residual smoke or steam to escape while the oven cools down a little.
14. Continue to cook for 2-2.5 hours or longer at a very low temperature.
    I strongly advise that you use a meat thermometer. See the handy chart above.
15. If your pork is not crackling by now, crank up the heat and blast it at a high temperature for 5-10 minutes to get that perfect crackling.
16. Rest for at least 10 minutes covered with foil, remove the string, and slice carefully gathering the stuffing into the slices if it falls apart to serve.

Notes

• Make sure you dry the skin very well before adding the oil otherwise it will not crackle.
• When scoring the pork, cut all the way through the skin and fat but not into the meat or else the juices will run when roasting, which will soften the crackling and dry out the meat.
• Chill the pork uncovered in the fridge for at least 4 hours. This will allow the pork to dry out maximising the crackle.
• Don’t over-focus on the crackling and forget the meat – if your meat is cooked but you’re not happy with the skin, cut it away and perfect it in a hotter oven while you rest the meat.
• Use leftover crackling as garnish on salads or roast vegetables
  Source

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• Prep Time: 30 minutes + overnight
• Cook Time: 2 hours 30 minutes
• Category: Pork
• Method: Bake
• Cuisine: Modern Australian