Asian Pork Belly Rolls & Pea Pod Slaw
with Hand-Cut Potato Fries
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
Utensils
Cooking Steps
• 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
• 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.
• 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.
• 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!
