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This quality onion and sage stuffed pork belly roast is a meat lovers’ ultimate treat. The heavenly combination of crisp crackle and the tender centre will leave you craving more.
Preheat the oven to 220°C. Drizzle pork belly with oil and white vinegar, then rub all over with salt and pepper. 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.
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. Rubbing the pork belly with white vinegar will help it to go extra crispy.
Ingredients
Directions
Preheat the oven to 220°C. Drizzle pork belly with oil and white vinegar, then rub all over with salt and pepper. 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.
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. Rubbing the pork belly with white vinegar will help it to go extra crispy.
