Hungarian Stuffed Pork Belly with Paprika and Herbs

Why You’ll Love This Recipe

• Classic Hungarian comfort: paprika, garlic, and herbs wrapped in succulent pork belly.
• Deeply flavored stuffing that stays tender yet sliceable.
• Crisp, crackly skin with juicy meat—no advanced techniques needed.
• Perfect centerpiece for gatherings; makes fantastic leftovers.

Grocery List

• Produce: 1 onion, 6 garlic cloves, flat-leaf parsley, optional bay leaves
• Dairy: Whole milk, 2 large eggs
• Pantry: Pork belly (skin-on), stale bread, sweet Hungarian paprika, hot paprika or cayenne, dried marjoram, caraway seeds, kosher salt, black pepper, neutral oil or lard, chicken stock, dry white wine

Full Ingredients

For the Pork Belly

• 1.5 kg (3.3 lb) skin-on pork belly, pocket cut along one long side (skin left intact)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tsp sweet Hungarian paprika
• 1 tbsp neutral oil or melted lard

For the Paprika–Garlic Stuffing

• 200 g stale crusty bread, cut into 1–2 cm (1/2–3/4 in) cubes (about 4 cups)
• 240 ml (1 cup) whole milk
• 1 medium onion (about 150 g), finely chopped
• 6 garlic cloves, minced
• 2 tbsp sweet Hungarian paprika
• 1/2 tsp hot Hungarian paprika or cayenne (optional, to taste)
• 2 large eggs, lightly beaten
• 1/2 cup finely chopped flat-leaf parsley
• 2 tsp dried marjoram
• 1 tsp caraway seeds, lightly crushed
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1–2 tbsp neutral oil or lard, for sautéing

For Roasting & Pan Juices

• 240 ml (1 cup) low-sodium chicken stock
• 120 ml (1/2 cup) dry white wine (or use more stock)
• 2 bay leaves (optional)

To Serve

• Chopped parsley for garnish
• Coarse salt and freshly ground pepper to finish
• Sharp mustard or pickles (optional, traditional on the side)

Step-by-Step Instructions

Step 1: Preheat and set up the roasting pan

Heat the oven to 175°C/350°F. Place a sturdy rack inside a roasting pan or rimmed baking sheet. A rack allows hot air to circulate and helps the skin crisp. Pat the pork belly dry very well with paper towels, especially the skin.

Step 2: Soak the bread for the stuffing

Add the bread cubes to a large bowl. Warm the milk until just steamy (stovetop or microwave) and pour over the bread. Let sit 5–10 minutes, then gently squeeze out excess milk so the bread is moist but not soggy. Return the squeezed bread to the bowl.

Step 3: Sauté aromatics

Heat 1 tbsp oil or lard in a skillet over medium heat. Cook the onion with a pinch of salt until translucent and lightly golden, about 6–8 minutes. Add the minced garlic and cook 1 minute more until fragrant. Scrape into the bowl with the bread and let cool slightly.

Step 4: Mix the paprika–garlic stuffing

To the bread mixture, add paprika (sweet and hot), parsley, marjoram, caraway, 1 tsp salt, 1/2 tsp pepper, and the beaten eggs. Mix until evenly combined. The stuffing should hold together when pressed but not feel wet; if too loose, add a handful of dry breadcrumbs; if too dry, add a splash of milk. Taste and adjust seasoning (if tasting, do so before adding eggs or microwave a teaspoon to check seasoning).

Step 5: Season the pork belly

Rub the belly all over (outside and inside the pocket) with 2 tsp salt, 1 tsp pepper, and 2 tsp sweet paprika. Drizzle the skin lightly with 1 tbsp oil and massage it in. Keep the skin intact—do not puncture or score it for this stuffed roast.

Step 6: Stuff and secure

Spoon the stuffing into the pocket in an even layer. Don’t overpack; leave about 1–1.5 cm (1/2 in) space so the filling can expand. Close the opening with toothpicks or skewers, then tie the belly crosswise with kitchen twine at 4–5 cm (2 in) intervals to hold its shape.

Step 7: Roast low, then crisp high

Set the stuffed belly on the rack, skin side up. Pour the stock and wine into the pan (not over the skin). Add bay leaves if using. Roast at 175°C/350°F for 1 hour 30 minutes, basting the sides (not the skin) once or twice with pan juices. Then increase the oven to 230°C/450°F and roast 15–20 minutes more until the skin is deep golden and blistered. The center of the stuffing should reach at least 74°C/165°F.

Step 8: Rest, make pan juices, and slice

Transfer the roast to a cutting board and rest 15 minutes. Meanwhile, skim excess fat from the pan, place the pan over medium heat, and bring the juices to a simmer, scraping up browned bits. Reduce to a light jus. Remove twine and skewers, slice the roast thickly (2–3 cm/1 in), and spoon hot pan juices over. Finish with chopped parsley and a pinch of coarse salt.

Pro Tips

• Dry skin = crisp skin. Pat very dry; if you have time, refrigerate the seasoned belly uncovered for 30 minutes before roasting.
• Don’t puncture the skin. Keep it intact so fat renders beneath and the top crisps beautifully.
• Check stuffing temperature. Safety first: the center should read 74°C/165°F.
• Use a rack. Elevation prevents sogginess and encourages even browning.
• Rest before slicing. This keeps juices in the meat and the stuffing cohesive.

Variations

• Smoky twist: Replace 1 tsp of the sweet paprika with smoked paprika.
• Mushroom-herb: Add 200 g (7 oz) finely chopped sautéed mushrooms to the stuffing for umami depth.
• Rice filling: Swap half the bread for 1 cup cooked, cooled rice; adjust milk down by 60 ml (1/4 cup).

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 3 days; reheat slices, covered, at 160°C/325°F until warmed, then uncover and broil 1–2 minutes to re-crisp the skin. Freeze sliced portions (well-wrapped) up to 2 months; thaw overnight in the fridge before reheating. Make-ahead: assemble and stuff the belly up to 24 hours in advance; keep uncovered in the fridge to dry the skin, then roast straight from cold, adding 10–15 minutes to the initial roast time.

Nutrition (per serving)

Approximate: 620 calories; 30 g protein; 47 g fat; 16 g carbohydrates; 1 g fiber; 920 mg sodium.