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Rolled Pork Belly, Apple and Blue Cheese Stack with Honey-Mustard Dressing

Rolled Pork Belly, Apple and Blue Cheese Stack

BY Illanique Van Aswegen

The crisp, fresh green slices of apple add a tartness which helps to cut through the richness of the pork.

  • Makes : 20 |

  • Prep Time : 3:20 hours |
  • Cook Time : 20 mins
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Pork Belly
1.4 kg pork belly
2 Tbsp (30 ml) Maldon salt
2 Tbsp (30 ml) Chinese five spice
olive oil, for drizzling

Dressing
2 (50 g) spring onions, chopped
2 Tbsp (30ml) Dijon mustard
2 Tbsp (30ml) wholegrain mustard
2 Tbsp (30ml) apple cider vinegar
2 Tbsp (30ml) honey
1 C (250 ml / 250 g) Greek yoghurt

salt and pepper

To Assemble
3 large Granny Smith apples, sliced
16 large basil leaves
160 g blue cheese

Pork Belly
Preheat the oven to 200 °C.

Add 1 cup of water to a roasting tray fitted with a roasting rack.

Score the skin of the pork belly by making long slits or diamond cuts. (TIP: Scoring pork belly skin can be really difficult unless you have a really sharp knife. An easy solution is to use an NT cutter which can be bought at a stationary store).

Rub the Maldon salt into the skin. Turn the pork belly over and rub the Chinese five spice into the meat. Starting from the shortest side and keeping the skin on the outside, roll the pork belly up and secure with kitchen string. The string will help to keep the shape. Place the belly onto the roasting rack fitted over the tray and roast for 20 minutes.

Reduce the oven temperature to 190 °C. Cover the dish with foil and roast for 2½ hours. Remove the foil and roast for 30 minutes until the fat has browned and is crisp and golden. Rest the meat for 10 minutes before slicing, allowing 3 slices per person.

Dressing
Place all of the ingredients for the dressing into a food processor and blend until smooth. Season to taste.

To Assemble
Place a slice of apple onto each serving plate. Add a basil leaf and then a slice of pork belly. Top with 2 more layers and then top with crumbled blue cheese. Garnish with a basil leaf and serve with dressing on the side.

TIP: Making a stacked salad is a really clever way of using leftover Christmas meat. Simply stack slices of cooked beef, roasted chicken or gammon in between rounds of cooked aubergine, roasted tomatoes or other veggies. Add dressed salad leaves and you’ve got yourself a delicious meal.