Stuffed rolled pork belly roast with summer slaw & candied nuts

Roast rolled meat with stuffing on white slate, a pt of whie sauce and a bowl of slaw in the back

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.

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Dinner

Servings

Ingredients

2 kg Pure South Apple Tree Farm Rolled Pork Belly
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

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

½ cup candied nuts recipe here

Instructions

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.
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.

Notes

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.