Name: Roast pork rolls with apple slaw
Prep time: 30 min
Cook time: 165 min
Total time: 195 min
Yield: 4 - 6
Ingredients: 1 tsp fennel seeds, coarsely crushed; ½ tsp each ground coriander and allspice; 2 tbsp olive oil; 2 tbsp finely chopped thyme; 2 garlic cloves, finely chopped, plus 2 garlic heads, halved; Finely grated rind of 1 orange; 2 Granny Smith apples, thickly sliced; 1.2 kg piece pork belly, skin and fat scored at 1cm intervals; 250 ml dry apple cider; 1½ tbsp apple cider vinegar; 225 gm (¾ cup) mayonnaise; 12 buttered soft small rolls, to serve; Apple slaw; 60 gm sour cream; 2 tbsp apple cider vinegar; 1½ tbsp extra-virgin olive oil; Finely grated rind and juice of 1 lemon; 1 garlic clove, finely chopped; 400 gm cabbage (about ¼), shaved on a mandolin; 2 Granny Smith apples, thinly sliced; 1 golden shallot, thinly sliced; ¾ cup coarsely torn mint; 4 long pickled chillies, thinly sliced

Roast pork rolls with apple slaw

Rolls stuffed with tender pork and crunchy crackling have to be one of the easiest (and most popular) ways to feed a crowd.

Serves 4 - 6

Prep

30M

Cook

2H 45M

Total

3H 15M

Skip to Recipe

This cider-roasted pork melts in the mouth. Stuffed into rolls with crunchy crackling and crisp apple slaw, it makes an ideal lunch. Don’t let the pan juices go to waste – spoon them over the pork as you fill the rolls.

Ingredients

1 tsp fennel seeds, coarsely crushed

½ tsp each ground coriander and allspice

2 tbsp olive oil

2 tbsp finely chopped thyme

2 garlic cloves, finely chopped, plus 2 garlic heads, halved

Finely grated rind of 1 orange

2 Granny Smith apples, thickly sliced

1.2 kg piece pork belly, skin and fat scored at 1cm intervals

250 ml dry apple cider

1½ tbsp apple cider vinegar

225 gm (¾ cup) mayonnaise

12 buttered soft small rolls, to serve

Apple slaw

60 gm sour cream

2 tbsp apple cider vinegar

1½ tbsp extra-virgin olive oil

Finely grated rind and juice of 1 lemon

1 garlic clove, finely chopped

400 gm cabbage (about ¼), shaved on a mandolin

2 Granny Smith apples, thinly sliced

1 golden shallot, thinly sliced

¾ cup coarsely torn mint

4 long pickled chillies, thinly sliced

Method

1.Preheat oven to 220C. Dry-roast spices in a small frying pan over medium-high heat until fragrant, then place in a bowl with oil, thyme, chopped garlic and rind, and season to taste. Place apple and heads of garlic, cut-side up, in a roasting pan and place pork on top skin-side up. Rub spice paste all over skin, then add cider and 3 tsp vinegar to pan and roast until skin begins to crackle (1-1¼ hours). Reduce oven to 180C and roast until golden brown and pork is fork-tender (1-1½ hours). Rest for 15 minutes and thickly slice just before serving.

2.For apple slaw, whisk sour cream, vinegar, oil, rind, juice and garlic in a bowl. Add cabbage, apple, shallot, mint and pickled chillies, season to taste and toss to combine.

3.Squeeze roasted garlic cloves from skins, mash with a fork, then stir into mayonnaise along with remaining vinegar and season to taste. Serve sliced pork and slaw in buttered rolls spread with roasted garlic mayonnaise.

Styling by Emma Knowles

Ingredients

Method

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