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.
|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||Apple, sliced into matchsticks|
|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|
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- 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.
- 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.