Serves 10

Stuffed Rolled Pork Belly Roast with Summer Slaw & Candied Nuts

Prep time: 20 mins, Cook Time: 2 hours


1 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 Dole Tropical Gold Pineapple, chopped
2 tbsp apple cider vinegar
2 tsp dijon mustard
1 tsp celery seeds
Salt & black pepper


½ cup Candied nuts 


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.