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
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