Pork Belly & Coleslaw

Such a refreshing dinner and to be honest, pretty quick to make! You can totally relax once the pork and potatoes are in the oven and have made the coleslaw!


Pork belly (size dependant on number of people), scored

1 apple, sliced

1 onion, sliced

1 tbsp Mixed herbs

1 tbsp rock salt


1/2 white cabbage, finely sliced

1 red onion, finely sliced

1 carrot, peeled and grated

1 red chilli, finely chopped

1 tbsp natural yogurt

2 tbsp mayonnaise

1 tbsp soy sauce

1 tbsp sesame oil

To serve: Roasted new potatoes



Preheat the oven to high (about 240 degrees Celsius).

The cooking time will be different depending on the size of the pork so check the packet for info. Pat the pork belly so it’s completely dry and put in a baking tray. Mix the mixed herbs with the rock salt and pat over the top of the skin. Roast in the oven on this high for 30 minutes (no matter what size).

After 30 minutes remove from the oven, lift out of the tray and add the apple and onion. Sit the pork back on top and put back in the oven on 180 degrees celsius for the remaining cooking time.

Meanwhile mix the coleslaw ingredients together.

Remove from the oven and leave to rest for 5 minutes. Serve with the coleslaw, some potatoes and the caramelised onion/apple mix from the pan 🙂



Love, A x


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