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Stuffed Rolled Pork Belly Roast with Summer Slaw & Candied Nuts

Yields10 ServingsPrep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

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.

Stuffed Rolled Pork Belly with Summer Slaw & Candied Nuts

 2 kg pork belly
 avocado cooking oil
 salt and pepper
 2 tbsp white vinegar
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 pineapple chopped
 2 tbsp apple cider vinegar
 2 tsp dijon mustard
 1 tsp celery seeds
 salt and pepper
 1/2 cup candied nuts

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.

Nutrition Facts

Servings 0

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