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Hog Roast Inspired Pork Belly Roll

Hog Roast Inspired Pork Belly Roll

Serves 2 | with Apple Slaw and Wholegrain Mustard
4.5(136)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on January 12, 2026
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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.
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 allergens, 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

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
Always refer to the product label for the most accurate ingredient and allergen information.
•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. Drizzle with oil and season with salt and pepper.

c) When the oven is hot, roast on the middle shelf until piping hot and golden, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.

2

a) Meanwhile, combine in a medium bowl 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 for now.

c) A few mins before the pork is ready, halve the burger buns. Pop in the oven to warm through, 1-2 mins.

3

a) Once the pork is ready, remove from the oven and thinly slice. 

b) 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 belly. Sandwich shut with the bun lids. Serve any remaining slaw on the side.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: The pork and apple slaw combination was praised for cutting through the richness of the meat.
  • Ease of prep: Quick and easy to prepare, making it suitable for a busy weeknight meal.
  • Suggestions: Consider crisping the pork in a frying pan first or cooking it on a raised braising tray for better texture.
  • Portions: Some found the portion size small; consider adding potato wedges or chips to make it a fuller meal.
AI-generated from customer reviews
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