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Hog Roast Inspired Pork Belly Roll

Hog Roast Inspired Pork Belly Roll

Hog Roast Inspired Pork Belly Roll

Serves 2 | with Apple Slaw and Wholegrain Mustard

Anushka MaganPublished on March 18, 2025

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Make the most of the bank holiday weekend with delicious, crowd-pleasing recipes, such as this Hog Roast Inspired Pork Belly Roll. In this mouthwatering brioche bun, tender pulled pork is layered with apple slaw and wholegrain mustard, making for an irresistibly tasty lunchtime meal.

Tags:

New

Allergens:

Sulphites

•Cereals containing gluten

•Mustard

The quantities provided above are averages only.

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

Total40 minutes

Active 15 minutes

DifficultyEasy

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 May contain traces of: Milk, Egg, 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

Nutritional information

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.

Utensils

•Oven dish

•Medium Bowl

Instructions

Pork Belly Time

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.

Make the Slaw

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.

Finish and Serve

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!

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