Stuffed Rolled Pork Belly Roast with Summer Slaw & 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 the tender centre will leave you craving more.  Serve with a large bowl of summery slaw topped with candied nuts.

Prep time: 20 mins Cook Time: 2 hours Serves: 10


  • 1 Pure South Apple Tree Farm Rolled Pork Belly (approx. 2kg)
  • Olivado Avocado Cooking Oil
  • Salt & pepper
Fruity Summer Slaw
  • ¼ Green cabbage, shredded
  • ¼ Red cabbage, shredded
  • 1 Carrot, julienned
  • 1 Apple, sliced into matchsticks
Slaw Dressing
  • 1 cup Plain yoghurt
  • ½ cup Dole Tropical Gold Pineapple, chopped
  • 2 tbsp DYC Apple Cider Vinegar
  • 2 tsp Dijon mustard
  • 1 tsp Celery seeds
  • Salt & black pepper
To Serve


  1. Preheat the oven to 220°C. 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 180°C. 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.
  2. 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.

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.

Print Friendly, PDF & Email