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Vietnamese Recipes

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

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

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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 cob

corn

1 packet

slow-cooked pork belly

2

hot dog bun

1 bag

Slaw Mix

1 packet

garlic aioli

1 packet

sweet chilli sauce

1 packet

crispy shallots

1 bag

coriander

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

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• 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.

2

• 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.

3

• 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!

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