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Asian Pork Belly Rolls with Creamy Slaw & Fries
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Asian Pork Belly Rolls with Creamy Slaw & Fries

Asian Pork Belly Rolls with Creamy Slaw & Fries

Shortcut ingredients | <5 min prep | Quick assembly

Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. This one calls for a round of applause for our slow-cooked pork belly! Drizzled with our sweet chilli sauce, you'll be thanking the high heavens for the delicious meal you're about to devour!

Quick Prep

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes


Serving amount

1 bag

Potato Fries

1 packet

slow-cooked pork belly


hot dog bun

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

1 tin


1 bag

slaw mix

1 packet

garlic aioli

(Contains Egg;)

1 packet

sweet chilli sauce

1 bag


Not included in your delivery

olive oil


Nutritional Values

Energy (kJ)5408 kJ
Fat95.1 g
of which saturates29.4 g
Carbohydrate68.3 g
of which sugars17.6 g
Protein38.6 g
Sodium757 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • While the potatoes are roasting, place slow-cooked pork belly in a large bowl and cover with boiling water. Using tongs, remove pork belly carefully and pat dry using a paper towel (this helps the crackling get crispy!). • Using a sharp knife, score the skin in 1cm intervals without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a second lined oven tray. Roast until lightly browned, 15-20 minutes. Preheat grill to high. • Remove fries from oven. Cover to keep warm. • Flip pork, skin-side up. Grill pork until skin is golden and crispy, 10-25 minutes.

TIP: Keep an eye on the pork when grilling, it can burn fast!


• When pork belly has 5 minutes remaining, slice hot dog buns down the middle, lengthways, three-quarters of the way through. • Bake directly on a wire oven rack until heated through, 3 minutes. • Drain and rinse sweetcorn. • In a large bowl, combine deluxe slaw mix, corn and half the garlic aioli. Season.


• Chop pork belly. • Divide buns between plates. • Fill each bun with creamy slaw mix and pork belly. • Drizzle over sweet chilli sauce. Tear over coriander. • Serve with fries and remaining garlic aioli. Enjoy!