Crackling Pork Belly and Aioli Rolls

Nutrition per serve

Ingredients

• 500g pork belly
• 200g cabbage
• 1pcs carrot
• 1pcs granny smith apple
• 2pcs white bread rolls
• 50g aioli mayonnaise
• 10ml olive oil
• 5ml sugar
• 10ml white or red wine vinegar

Method

1. Step 1 — Prep pork
   (See cooking tip). Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Pat the pork belly dry with paper towel. Rub with 2 tsp olive oil and season generously with salt.
2. Step 2 — Roast pork
   Put the pork belly, skin-side up, on the lined tray and roast for 40 mins or until the skin starts to blister. Reduce the heat to 180C and roast for a further 25 mins or until the pork is cooked through. Rest for 10 mins.
3. Step 3 — Prep slaw ingredients
   Meanwhile, thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Slice the apple lengthwise. Stack the slices and cut into matchsticks.
4. Step 4 — Toast bread rolls
   While the pork is resting, halve the bread rolls through the middle. Put on an oven tray, cut-side up, and bake for 6 mins or until lightly toasted.
5. Step 5 — Dress apple slaw
   Combine 1 tsp sugar and 2 tsp white wine vinegar in a large bowl. Add the cabbage, carrot and apple, season with salt and pepper and toss to combine.
6. Step 6 — Get ready to serve
   Slice the pork. Spread the rolls with the aioli, then fill with the pork and half the apple slaw. Serve with the remaining apple slaw.

Allergens

Sulphites, Gluten, Soy, Wheat, Egg