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.

Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Dinner
Servings 10

Ingredients
 
 

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

  • 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.
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