Asian Pork Belly Rolls with Creamy Slaw & Fries

Name: Asian Pork Belly Rolls with Creamy Slaw & Fries Shortcut ingredients | <5 min prep | Quick assembly
Total time: 45 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 1 bag Potato Fries; 1 packet slow-cooked pork belly; 2 hot dog bun; 1 tin sweetcorn; 1 bag slaw mix; 1 packet garlic aioli; 1 packet sweet chilli sauce; 1 bag coriander

Shortcut ingredients | <5 min prep | Quick assembly

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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!

Allergens:

Egg

•Gluten

•Milk

•Soja

•Wheat

The quantities provided above are averages only.

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

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

Potato Fries

1 packet

slow-cooked pork belly

hot dog bun

1 tin

sweetcorn

1 bag

slaw mix

1 packet

garlic aioli

1 packet

sweet chilli sauce

1 bag

coriander

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

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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!