ZA
Ingredients
150 g cream cheese
1.5 kg pork belly
2 g salt, pinch
2 g fine cracked pepper
½ red cabbage, shredded
200 g white cabbage, shredded
1 granny smith apple, grated
100 g carrot, grated
50 g celery, sliced
50 g PEPPADEW® Sweet Piquanté Peppers Hot Whole
50 g plain yoghurt
50 g olive oil
10 ml vinegar
8 g parsley
8 g mint
20 g almond flakes
Salt and pepper, to taste
Additional Info
Method
- Preheat oven to 220° C.
- Place pork on a clean work surface, skin-side upwards, and score the back 1 cm apart through the skin into the fat.
- Rub salt into all the scores. Season the underside of the meat with a little more salt and pepper.
- Place pork, skin side-up, in a roasting tray and roast for half an hour until the skin of the pork has started to puff up. Turn the heat down to 180° C and roast for another hour.
- Combine cabbage, carrot, celery, PEPPADEW® Sweet Piquanté Peppers and apple with all ingredients.
- To make dressing, beat cream cheese slowly adding yoghurt, olive oil, vinegar, salt and pepper. Toss cabbage ingredients with dressing along with parsley, mint and almond flakes.
- To serve, place a small compact mound of coleslaw on a plate and portioned pork on top. Finish with extra dressing.
Serving Suggestion
Serve with Apple sauce.
Salt and pepper, to taste
