Ingredients

Method

• 700 g Woolworths smoked pork belly roast
• 4 large free-range eggs
• 4 Woolworths all-butter croissants
For the slaw: 
• 1 bulb fennel, shaved 
• 1 head baby cabbage, shaved 
• 3 T Hellmann’s mayonnaise
• 1 T wholegrain mustard
• 2 t apple cider vinegar

Method

Ingredients

1. Preheat the oven and cook the pork belly according to package instructions. Once rested, slice and set aside.

2. To make the slaw, combine the fennel and cabbage in a bowl. Add the mayonnaise, mustard, vinegar and salt. Toss to coat and chill until ready to serve.

3. Poach the eggs to your liking. For best results, use fresh eggs and poach in simmering water with a splash of vinegar for 3–4 minutes.

4. Heat the croissants in an air-fryer, oven or a dry pan until flaky and just heated through. Slice open.

5. To assemble, layer each croissant with a generous scoop of slaw, a few slices of smoked pork belly, and top with a poached egg.

Cook’s note: For a spicy twist, add a smear of Dijon mustard or a dash of hot sauce. These are also delicious served open with extra slaw on the side.

Photography and Videography: Sadiqah Assur-Ismail
Production: Marcelle van Rooyen
Food assistant: Bianca Jones

more pork recipes

Woolworths’ smoked pork belly is expertly prepared for rich, smoky flavour with minimal effort, whether you're layering it into a weekend brunch or serving it straight from the braai. It’s locally sourced, vacuum-packed for freshness, and part of Woolworths’ ongoing commitment to ethical farming through the Kinder to Sows initiative. Available online and in store.

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