Roast Pork, Pickled Slaw & Apple Rolls
Crispy crackling and juicy meat from roast pork take this loaded roll to the next level. Paired with tangy pickled slaw, sharp apple and crunchy gherkins, it’s a balanced, flavour-packed option.
How long will it take?
2 ½ hours
What’s the serving size?
6
What do I need?
- 1.2 kg boneless roast pork leg, skin scored
- 2 tbsp olive oil
- 2 tbsp sea salt flakes
- ½ small red cabbage, finely shredded
- 1 small red onion, thinly sliced
- 1 carrot, julienned
- 2 tbsp apple cider vinegar
- 1 tbsp wholegrain mustard
- 1 tbsp honey
- 1 Granny Smith apple, thinly sliced
- 6 crusty bread rolls, halved
- 120 g mayonnaise
- 150 g sliced gherkins
- Fresh herbs, to serve
How do I make it?
- Preheat oven to 220C. Pat the pork dry thoroughly with paper towel, especially the skin. Rubs with olive oil, then massage the salt evenly into the skin, ensuring it gets into the scoring.
- Place pork on a rack in a roasting tray. Roast for 30 minutes until the crackling starts to blister, then reduce heat to 180C and roast for a further 1 hour and 15 minutes or until cooked through. Rest for 15-20 minutes before slicing.
- Meanwhile make the slaw by combining cabbage, onion, and carrot in a large bowl.
- Whisk together apple cider vinegar, mustard, and honey, then toss through the vegetables. Set aside to lightly pickle.
- Lightly toast the cut sides of the bread rolls if desired. Spread mayonnaise over both halves.
- Slice the pork, ensuring each piece has some crackling. Layer onto the base of each roll. Top with apple slices, gherkin slices, and a generous portion of slaw.
- Scatter over fresh herbs, close the roll and serve immediately.
