Asian Pork Belly Rolls & Pea Pod Slaw

Name: Asian Pork Belly Rolls & Pea Pod Slaw with Hand-Cut Potato Fries
Total time: 45 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 1 packet slow-cooked pork belly; 2 potato; 2 hot dog bun; 1 carrot; 1 bag Pea Pods; 1 bag shredded cabbage mix; 1 packet mayonnaise; 1 packet sweet chilli sauce; 1 bag coriander

with Hand-Cut Potato Fries

4.5(270)

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Calories

:

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Protein

:

38.7g protein

Preparation Time

:

45 minutes

Difficulty

:

Easy

Easy Prep

Allergens:

Eggs
Gluten
Milk
Soy
Wheat
May contain traces of allergens
Lupin
Sesame
Almond
Hazelnut
Soy

This one calls for a round of applause for our slow-cooked pork belly! Drizzled with our sweet chilli sauce and pea pod slaw, you'll be thanking the high heavens for the delicious meal you're about to devour!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

slow-cooked pork belly

2

potato

2

hot dog bun

(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut, Soy.)

1

carrot

1 bag

Pea Pods

1 bag

shredded cabbage mix

1 packet

mayonnaise

(Contains: Eggs;)

1 packet

sweet chilli sauce

1 bag

coriander

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)4365 kJ

Fat69.5 g

of which saturates27.3 g

Carbohydrate65.3 g

of which sugars22.6 g

Protein38.7 g

Sodium657 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. Wipe and pat dry slow-cooked pork belly. Drizzle with olive oil, then rub over a good pinch of salt. • Place pork, fat-side up, on a foil-lined oven tray. Roast until lightly browned, 20-25 minutes

2

• Meanwhile, cut potato into fries. Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • Remove fries from oven. • Turn grill to high. Grill pork until skin is golden and crispy, 15 minutes.

3

• When pork belly has 5 minutes remaining, slice each hot dog bun, lengthways down the middle, three-quarters of the way through. • Bake directly on wire oven rack until heated through, 3 minutes. • Grate carrot. Thinly slice pea pods. In a large bowl, combine shredded cabbage mix, carrot, pea pods and mayonnaise. Season.

4

• Slice pork belly. • Fill each bun with pea pod slaw mix and pork belly. • Drizzle over sweet chilli sauce. Tear over coriander. • Divide buns between plates. Serve with fries. Enjoy!