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.

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

½ cup Candied nuts

Preheat the oven to 220°C.
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.
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.
Serve with candied nuts
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