Asian Pork Belly Rolls & Creamy Slaw with Charred Corn & Sweet Chilli Aioli
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Asian Pork Belly Rolls & Creamy Slaw with Charred Corn & Sweet Chilli Aioli

Asian Pork Belly Rolls & Creamy Slaw with Charred Corn & Sweet Chilli Aioli

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 for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time


Serving amount

1 cob


1 packet

slow-cooked pork belly


hot dog bun

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

1 bag

Slaw Mix

1 packet

garlic aioli

(Contains Egg;)

1 packet

sweet chilli sauce

1 packet

crispy shallots

1 bag


Not included in your delivery

olive oil


Nutritional Values

Energy (kJ)5252 kJ
Fat100.2 g
of which saturates31.7 g
Carbohydrate60.1 g
of which sugars23.5 g
Protein37.9 g
Sodium643 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. Cut corn cob in half. Place corn on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender and slightly charred, 15-20 minutes. Set aside to cool slightly. • While corn cobs are roasting, using paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a large frying pan, cook pork belly (no need for oil) over high heat, tossing, until golden, 8-10 minutes. • Transfer to a paper towel-lined plate.

TIP: Start the pork belly in a cold frying pan to help the fat melt without burning.


• When corn cobs have 5 minutes remaining, slice hot dog buns down the middle, lengthways, three-quarters of the way through. • Bake buns directly on a wire oven rack until heated through, 2 minutes. • In a large bowl, combine slaw mix and half the garlic aioli. Season. • Once the corn has cooled, slice corn kernels from cob. • In a small bowl, combine sweet chilli sauce and remaining garlic aioli.


• Divide buns between plates. • Fill each bun with slaw mix and pork belly. • Sprinkle over crispy shallots. Tear over coriander. • Serve with corn and sweet chilli garlic aioli. Enjoy!