- Preheat oven to 240°C/220°C fan-forced. Rub pork rind with oil then rub with salt. Place pork on a rack in a large baking tray lined with baking paper. Roast pork for around 30 minutes or until skin is golden and crackled.
- Meanwhile, to make the tray stuffing, combine torn bread, sage, pistachios and craisins in a large bowl. Set aside. Heat oil in a large non-stick frying pan over medium-high heat. Add onion, garlic and bacon and cook, stirring often, for 5 minutes until onion is tender and bacon is golden on the edges. Add bacon mixture to bread mixture and stir until bread is well coated with oil. Spoon stuffing mixture onto a large baking tray lined with baking paper. Set aside.
- Reduce heat to 170°C/150°C fan-forced. Roast pork for a further 30-40 minutes or until cooked to your liking.
- In the last 30 minutes of cooking the pork, place tray with the stuffing on the top shelf of the oven and cook for 25-30 minutes until golden.
- In the last 20 minutes of cooking the pork, place apples around the pork and cook for 20 minutes.
- Remove pork from oven. Cover loosely with foil and rest for 10 minutes. Serve pork with the stuffing and apples. Pair with gravy and steamed beans if desired.
- For best results, dry the pork belly with paper towel. Place, uncovered, in the fridge overnight to air dry. Let pork stand at room temperature for 1 hour before roasting.
- If you use a Scottsdale Pork Rib Roast, it will come already scored. Otherwise, score it yourself with a small, sharp knife or Stanley knife, taking care not to cut into the meat (only the rind and fat).