Stuffed rolled pork belly roast with summer slaw and candied nuts
This quality onion and sage stuffed pork belly roast is a meat lovers' ultimate treat. The heavenly combination of the crisp crackle and tender centre will leave you craving more. Serve with a large bowl of summery slaw topped with candied nuts.
Table of Contents
Ingredients
| 1 drizzle | Olivado avocado cooking oil |
| 2 kgs | Apple Tree Farms Rolled Pork Belly |
| 1 pinch | Salt nd pepper, to taste |
Fruity summer slaw
| 1/4 | Green cabbage, shredded |
| 1/4 | Red cabbage, shredded |
| 1 | Carrot, julienned |
| 1 | Apple, sliced into matchsticks |
Slaw dressing
| 1 cup | Plain yoghurt |
| 1/2 cup | Dole Tropical Gold Pineapple |
| 2 Tbsp | Apple cider vinegar |
| 2 tsp | Dijon mustard |
| 1 tsp | Celery seeds |
| 1 pinch | Salt and pepper, to taste |
Directions
- Preheat the oven to 220C. Drizzle pork belly with oil then rub all over with salt and pepper. Place in a roasting tray. Cook for 25 mins, then turn the oven down to 180C. Roast for 90 minutes or until cooked through. To check if the meat is cooked through, insert a skewer. It is cooked when the juices run clear. Transfer to a dish, then cover with foil to rest before serving.
- Blend the slaw dressing together until smooth. Set aside. In a large bowl toss slaw ingredients with dressing and garnish. Serve with the pork belly.
Serve with: 1/2 cup candied nuts
Tip: If the crackling isn't as crispy as you like when finished cooking, heat the grill to high and grill the pork for a few mins until crisp. Keep an eye on it to make sure it doesn't burn.
