Pork belly rolls with apple slaw
| Serves: | 4-6 |
| Cooking Time: | 2-3 hours |
| Prep Time: | 25 minutes |
Ingredients
- 1 slice pork belly
- 1/4 red onion, sliced thinly
- 1 apple, peeled, cored and chopped
- 4 cloves garlic, peeled and crushed
- 1 tbsp fresh sage, chopped
- 1 1/2 cups apple juice
- 3 tbsp organic chicken stock
- 1 packet Coleslaw mix
- 2 granny smith apples, julienned
- mayonnaise
- 200 ml sour cream
- 1/2 lemon, cut into 8 slices for garnishing
- salt and pepper to taste
- 4-6 bread rolls
- Dijon mustard
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Cooking Instructions
- For the pork belly, pre-heat the oven to 160°c.
- Place the belly and all the other ingredients in a roasting tray. Cover with foil and allow to roast for 2-3 hours until the pork is cooked through and tender.
- Remove from the oven and allow to cool slightly before slicing off the top fat layer and allow the pork belly to rest while you prepare the rest of the sandwich. TO make great crackling, place the fat on a non-stick baking tray and season generously with salt. Place in a hot (220°) oven with the grill on and allow to roast until the crackling is golden brown and crisp.
- To make the apple slaw, combine all the ingredients in a bowl and mix well.
- To assemble the sandwich, add a little mustard to each roll and top with a generous spoonful of the apple slaw.
- Slice the pork belly into thick slices then add one or two slices to each roll. Finish each roll off with a piece of crackling, if you have it.
- Serve immediately.
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