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PREP TIME: 20 mins
COOK TIME: 2 hours

1 Apple Tree Farms Rolled Pork Belly (approx. 2kg)
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

Slaw Dressing:
1 cup plain yoghurt
½ cup pineapple, chopped
2 tbsp apple cider vinegar
2 tsp dijon mustard
1 tsp celery seeds
Salt & black pepper

½ cup 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. Method
  1. 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.
  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.

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.