Cider Roasted Pork Rolls With Apple Slaw (Gourmet Traveller)


This cider-roasted pork melts in the mouth. Stuffed into rolls with crunchy crackling and crisp apple slaw, it makes an ideal lunch. Don't let the pan juices go to waste - spoon them over the pork as you fill the rolls.

You'll need

1 tsp fennel seeds, coarsely crushed.

½ tsp eachground coriander and allspice

2 tbsp olive oil

2 tbsp finely chopped thyme

2 garlic cloves, finely chopped,

2 garlic heads, halved

Finely grated rind of 1 orange

2 Granny Smith apples, thickly sliced

1.2 kgpiece pork belly, skin and fat scored at 1cm intervals

250 ml dry apple cider

1½ tbsp apple cider vinegar

225 gm(¾ cup) mayonnaise

12buttered soft small rolls, to serve

 Apple slaw

60 gm sour cream

2 tbsp apple cider vinegar

1½ tbsp extra-virgin olive oil

Finely grated rind and juice of 1 lemon

1 garlic clove, finely chopped

400 gm cabbage (about ¼), shaved on a mandolin

2Granny Smith apples, thinly sliced

1golden shallot, thinly sliced

¾ cup coarsely torn mint

4 long pickled chillies, thinly sliced


  • 01

Preheat oven to 220C. Dry-roast spices in a small frying pan over medium-high heat until fragrant, then place in a bowl with oil, thyme, chopped garlic and rind, and season to taste. Place apple and heads of garlic, cut-side up, in a roasting pan and place pork on top skin-side up. Rub spice paste all over skin, then add cider and 3 tsp vinegar to pan and roast until skin begins to crackle (1-1¼ hours). Reduce oven to 180C and roast until golden brown and pork is fork-tender (1-1½ hours). Rest for 15 minutes and thickly slice just before serving.

  • 02

For apple slaw, whisk sour cream, vinegar, oil, rind, juice and garlic in a bowl. Add cabbage, apple, shallot, mint and pickled chillies, season to taste and toss to combine. 

  • 03

Squeeze roasted garlic cloves from skins, mash with a fork, then stir into mayonnaise along with remaining vinegar and season to taste. Serve sliced pork and slaw in buttered rolls spread with roasted garlic mayonnaise.