Roasted Pork Belly Roll Stuffed With Vegetable Risotto

If you love pork, then this recipe is going to send chills down your spine! We're taking a tender cut of pork belly, adding a zesty homemade seasoning & wet rub, rolling it up using a special technique, and roasting it in the oven to juicy, golden brown perfection. The best part of this delicious pork roll is that after all of the moisture gets locked in during the roasting process, the whole thing gets stuffed with a creamy vegetable risotto. This dish is unbelievably easy to pull off, but it tastes like it was made by a professional chef. Who knew going gourmet could be this easy?!

Yield: 8–10 servings
Prep Time: 30 minutes
Cooking Time: 165 minutes
Difficulty Level: Easy

You'll Need:

For the pork roll & wet rub:

  • 4½ lbs pork belly
  • 3 sprigs of rosemary
  • 5 sprigs of thyme
  • 2 sprigs of parsley
  • 2 garlic cloves
  • 1 tbsp whole grain mustard 
  • 1 tbsp sea salt 
  • 1 tsp pepper 
  • 1 tbsp olive oil
  • 1 qt water + 1 tbsp salt

For the vegetable risotto:

  • 1 carrot, chopped
  • ½ zucchini, chopped
  • ½ red bell pepper, chopped
  • 4 oz mushrooms, quartered
  • 1 onion, diced
  • ¾ cup arborio rice
  • ⅓ cup white wine
  • 2½ cups vegetable broth
  • ¼ stick butter
  • ⅓ cup grated parmesan
  • 2 tbsp olive oil


  • mortar & pestle
  • kitchen twine
  • carving fork
  • oven-safe rolling pin
  • 2 nails
  • hammer

Here's How:

1. Preheat the oven to 325°F. For the seasoning & wet rub, place the rosemary, thyme, parsley, garlic, whole grain mustard, sea salt, pepper, and olive oil in a large mortar and use a pestle to grind everything into a paste.

2. Cut the kitchen twine into 5 pieces, each about 16 inches long. Place the pieces of kitchen twine parallel to and equidistant from one another on a large cutting board. Place the pork belly on top of the kitchen twine with the skin facing up, then pierce it several times with a carving fork. Flip the pork belly over and cover it with the seasoning & wet rub.

3. Hammer 1 nail into the end of each handle of the rolling pin. Place the rolling pin on top of the pork belly. Roll the meat around the rolling pin and hold it in place with the carving fork. Tie the kitchen twine around the pork belly, securing it in place.

4. Boil 1 quart of water mixed with 1 tablespoon of salt in a large pot on the stove. Pour the boiling salt water over the pork roll. Transfer the pork roll to the oven by placing the nails in the rolling pin on the tracks in the oven, then place a baking tray underneath the pork roll in order to catch any drippings. Bake the pork roll at 325°F for 2 hours and 30 minutes. Increase the oven temperature to 450°F and let the pork roll roast for an additional 15 minutes so that it becomes nice and crispy.

5. For the vegetable risotto, sauté the diced onion and arborio rice in a small amount of olive oil, then deglaze the pan with the white wine. Wait for the white wine to reduce, then gradually add the vegetable broth, stirring sporadically. Once the arborio rice has absorbed all of the vegetable broth, add in the butter and grated parmesan. Sauté the chopped vegetables in a frying pan and cook them until tender. Add the cooked vegetables to the risotto and stir everything together.

6. Once it's done roasting, remove the pork roll from the oven and carefully take the rolling pin out of its center. Cut off the kitchen twine and fill the pork roll with the vegetable risotto.

7. Cut the pork roll into slices to serve.

This stuffed pork roll is the perfect crispy, juicy, easy-to-make meal for you to try out. Once you give it a try, we're sure you'll want more of this pork belly in your belly!

Get the recipe for the Meatloaf Stuffed With Long Eggs featured in the bonus video.


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