Lockdown Recipe of the Day: Pork belly stuffed with dates & almonds

By Tony Jackman 24 November 2020

Rolled pork belly stuffed with peach chutney, dates and almonds. (Photo: Tony Jackman)

Dates and toasted almonds and some nifty spicing doll up a simple pork belly roast.


1 kg pork belly

2 Tbsp olive oil

3 Tbsp peach chutney

½ cup whole almonds, toasted

½ cup dates

½ tsp ground cinnamon

½ tsp ground dhania (coriander) powder

1 tsp ground cumin/jeera

1 tsp ground ginger


Kitchen string


Preheat the oven to 220℃. 

Toast the almonds in a hot pan. Cool.

Unroll pork belly if bought pre-rolled. Salt the flesh side.

Mix chutney and spices to make a paste. Smear all over the flesh side of the pork belly.

Lay the dates and toasted almonds along the middle.

Roll up with kitchen string and tie very tightly in 5 or 6 places. If any dates and nuts pop out at either end, push them back in with your fingers.

Salt the skin/rind. Oil the skin all over.

Roast in a preheated 200℃ oven for 20 minutes.

Turn the heat down to 170℃ and roast for 90 minutes to 2 hours. Juices should run clear when a skewer is inserted. Turn the heat up to 220℃ and blast it to crisp the skin for about 20 minutes. If the skin is not crisp, roast a little longer in the very hot oven. Remove and allow to rest for 20 minutes. DM168/TGIFood

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