Asian Pork Belly Rolls & Creamy Slaw with Charred Corn & Sweet Chilli Aioli
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 cob
corn
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 bag
Slaw Mix
1 packet
garlic aioli
(Contains: Eggs)
1 packet
sweet chilli sauce
1 packet
crispy shallots
1 bag
coriander
Not included in your delivery
olive oil
Utensils
Cooking Steps
• 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers found the dish delicious, with the pork belly and sauces creating a tasty combination.
- Ease of prep: Some were confused about boiling the kettle, as its purpose wasn't clear in the instructions.
- Suggestions: Several suggested using wraps or salad instead of the thick, dense hot dog buns for a lighter option.
- Portions: Some found the pork too fatty, recommending trimming excess fat before cooking for a leaner meal.
- Tweaks: Tinned corn might char more evenly than corn on the cob, offering an alternative for consistent results.
