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. 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. The recipe for candied nuts can be found here.Ingredients:
1 Pure South Apple Tree Farm Rolled Pork Belly (approx. 2kg)
Olivado Avocado Cooking Oil
Salt & pepper
1-2 Tablespoons DYC White Vinegar
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
Garnish:
½ cup Candied nuts
1
Preheat the oven to 220°C.
2
Drizzle pork belly with oil and DYC white vinegar then rub all over with salt and pepper. Adding the DYC white vinegar helps to make the skin extra crispy.
3
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.
4
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.
5
Serve with candied nuts
