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Hog Roast Inspired Pork Belly Roll

with Apple Slaw and Wholegrain Mustard

Anushka MaganUpdated on November 04, 2025

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Calories

:

636 kcal

Protein

:

42.1g protein

Total

:

40 minutes

Difficulty

:

Easy

Allergens:

Sulphites
Cereals containing gluten
Wheat
Mustard
May contain traces of allergens
Egg
Milk
Soya

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

280 grams

Pork Belly

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

1 unit(s)

Apple

120 grams

Coleslaw Mix

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)

10 grams

Wholegrain Mustard

(Contains: Mustard)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Dressing

2 tbsp

Mayonnaise

Nutrition Values

Energy (kJ)2661 kJ

Energy (kcal)636 kcal

Fat29.9 g

of which saturates7.1 g

Carbohydrate39.9 g

of which sugars13.8 g

Dietary Fibre4.5 g

Protein42.1 g

Salt1.7 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Oven dish

•Aluminum Foil

•Chopping Board

•Medium Bowl

•Knife

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Remove the pork belly from the packaging. Place in an ovenproof dish. Season with salt and pepper, then cover loosely with foil.

c) When the oven is hot, roast on the middle shelf until piping hot, 20-25 mins. IMPORTANT: Ensure the pork is piping hot throughout.

2

a) Meanwhile, in a medium bowl, combine the cider vinegar, olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper.

b) Quarter, core and thinly slice the apple (no need to peel) then mix into the dressing along with the coleslaw. Set aside.

c) Once the pork is piping hot, remove from the oven. Heat your grill to high. Remove the foil and put the pork under the grill until golden, 8-10 mins.

3

a) A few mins before the pork is ready, halve the burger buns. Pop under the grill to warm through, 1-2 mins.

b) Once the pork is ready, remove from the grill and thinly slice. Spread the mayo (see pantry for amount) over the bun bases and the wholegrain mustard over the bun lids.

c) Top the bases with some of the apple slaw, then the pork and sandwich shut with the bun lids. Serve any remaining slaw on the side.

Enjoy!

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