This quality onion and sage stuffed pork belly roast is a meat lovers' ultimate treat. The heavenly combination of the crisp crackle and tender centre will leave you craving more. Serve with a large bowl of summery slaw topped with candied nuts.

Ingredients

1 drizzle	Olivado avocado cooking oil
2 kgs	Apple Tree Farms Rolled Pork Belly
1 pinch	Salt nd pepper, to taste

Fruity summer slaw

1/4	Green cabbage, shredded
1/4	Red cabbage, shredded
1	Carrot, julienned
1	Apple, sliced into matchsticks

Slaw dressing

1 cup	Plain yoghurt
1/2 cup	Dole Tropical Gold Pineapple
2 Tbsp	Apple cider vinegar
2 tsp	Dijon mustard
1 tsp	Celery seeds
1 pinch	Salt and pepper, to taste

Directions

1. Preheat the oven to 220C. 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 180C. 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.
2. 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: 1/2 cup candied nuts

• Serves 10

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.