Rolled Pork Roast with Parsley
For a Sunday joint with proper crackling, rolled pork roast with parsley starts with a boneless pork belly, spread with garlic and a thick layer of chopped parsley, tied tightly and roasted long and slow. The herbs end up as a green spiral through every slice, while the scored skin turns into crackling. Allow about five hours from fridge to table, most of it hands-off. It serves six.
- Total
- 4 h 55 min
- Prep
- 25 min
- Cook
- 2 h 30 min
- Serves
- 6
- Per serving
- 720kcal
Seasoning rolled pork roast with parsley
Ask the butcher for a boneless belly with the skin scored or at least left on, in a piece of about 1.5kg. Parsley and garlic are the only flavourings, so use plenty of fresh parsley and chop it finely, which helps the filling stay in the roll. Curly parsley works if you cannot find flat-leaf, and a few sage leaves can replace a third of the parsley for a more autumnal flavour.
Salt does two jobs here: inside the roll it seasons the meat, and on the skin it draws out moisture so the crackling can crisp. Use sea salt flakes or coarse sea salt rather than fine table salt, which is easy to overdo.
How to roll and roast the pork
Tap a time to start a timer.
- Score and season Pat the skin dry with kitchen paper. Lay the belly skin-side up and, with a very sharp knife, score the skin in parallel lines about 1cm apart, cutting through the skin and fat but not into the meat. Turn the pork over and season the flesh with half the salt and all the pepper.
- Add the filling Pick the parsley leaves from the stalks and chop them finely with the peeled garlic. Spread the mixture over the flesh in an even layer, right to the edges.
- Roll and tie Starting from one short end, roll the belly up tightly into a log with the skin on the outside. Tie with kitchen string at 2–3cm intervals, starting in the middle. Rub the remaining salt into the scored skin and into the cuts. Leave the joint uncovered in the fridge for at least 1 hour, or overnight, to dry the skin.
- Roast hot first Take the pork out of the fridge before roasting. Heat the oven to 220°C (200°C fan), gas 7. Stand the joint in a roasting tin, pour the water around it (not over the skin) and roast for , until the skin starts to blister.
- Lower the heat Turn the oven down to 160°C (140°C fan), gas 3 and roast for 2 hours. Top up the tin with 100ml water if it dries out. Push a meat thermometer into the centre: it should read at least 75°C, with no pink and clear juices.
- Rest and carve Lift the pork onto a board and leave it uncovered for , so the crackling stays crisp. Snip off the string and carve into thick slices with a serrated knife.
What to serve with it
Apple sauce is the classic partner, as its sharpness cuts through the rich belly. Roast potatoes and a green vegetable round off the plate. For a fruitier version of the same joint, try rolled pork roast with prunes, and for a leaner cut that is ready in a fraction of the time, pork tenderloin with thyme is a good midweek choice.
Common problems and fixes for Rolled Pork Roast with Parsley
- The crackling is not crisp when the roast comes out.
- Cut the skin off in one piece, lay it on a baking tray and return it to the oven at 230°C (210°C fan), gas 8 for 10–15 minutes while the meat rests. Watch it closely, as it can burn quickly.
- The filling slides out as you slice.
- Roll the belly as tightly as you can and tie it at 2–3cm intervals. Keep the string on until the 30-minute rest is over, and use a serrated knife with a gentle sawing action.
- The pork reaches 75°C but still feels tough.
- The temperature shows it is cooked through, but belly turns tender only after long, slow cooking. Joints vary in thickness, so if a knife meets resistance, roast for another 20–30 minutes at 160°C (140°C fan), gas 3 and check again.
Frequently asked questions about Rolled Pork Roast with Parsley
How do you get crispy crackling on rolled pork roast with parsley?
Start with very dry skin. Pat it dry, score through the skin only, rub in the salt and leave the joint uncovered in the fridge for at least an hour. Then roast hot for the first 30 minutes and keep water off the skin.
How long does rolled pork belly take to roast?
A 1.5kg joint takes about 2½ hours: 30 minutes at 220°C (200°C fan), gas 7, then 2 hours at 160°C (140°C fan), gas 3. A thicker roll needs longer, so check that the centre reaches at least 75°C.
Can I prepare it the day before?
Yes. Roll, tie and salt the pork up to 24 hours ahead and keep it uncovered in the fridge, which also dries the skin. Take it out 30 minutes before it goes in the oven.
How do I store and reheat leftovers?
Cool the leftovers within two hours, cover and keep them in the fridge for up to two days. Reheat slices until steaming hot all the way through. Wrapped slices freeze for up to three months, and should be thawed in the fridge.
How did you like the recipe?
4.8 / 5 · 22 ratings
