Recipe Method

1. Preheat your oven to 160C.
2. Gently fry the onion and celery in the butter until translucent.
3. Add in the breadcrumbs, apple, bulgur wheat, cranberries and chopped parsley.
4. Lay the pork belly skin side down. Season with salt and pepper.
5. Spread the stuffing evenly over the meat, roll up tightly lengthwise and secure at regular intervals with kitchen twine. Score the skin with a sharp knife, if desired.
6. Place the belly roll on a wire rack over a baking tray. Brush the roll with olive oil and rub liberally with sea salt.
7. Roast for 2 hours, then turn up the heat to 220C for 20 minutes to finish the crisping of the skin.
8. Allow to rest for 15-20 minutes before cutting into thick slices.