Asian Pork Belly Rolls with Creamy Slaw & Fries
Shortcut ingredients | <5 min prep | Quick assembly- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Lupin
- Sesame
- Almond
- Hazelnut
- Soy
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!
Ingredients
1 bag
Potato Fries
1 packet
slow-cooked pork belly
2
hot dog bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut, Soy.)
1 tin
sweetcorn
1 bag
slaw mix
1 packet
garlic aioli
(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. 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!
