Crispy Roast Pork Belly & Seasoned Fries
with Pear Salad & Smokey Aioli- Eggs
- Milk
- May contain traces of allergens
Meltingly tender pork belly with shattering crackling, perfectly paired with a pile of oven-baked, American-spiced fries, garden salad and smokey aioli... this is truly the ultimate weekend showstopper!
Ingredients
1
Pear
1 sachet
All-American Spice Blend
400 g
Slow-Cooked Pork Belly
1
Tomato
1 packet
Potato Fries
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced.
• Place potato fries on a lined oven tray.
• Drizzle with olive oil, sprinkle with All-American spice blend and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, place slow-cooked pork belly in a large bowl and cover with boiling
water. Using tongs, remove pork carefully and pat dry using paper towel (this step
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.
• When the fries are done, flip pork skin-side up. Heat the grill to high. Grill pork
until skin is golden and crispy, 15-25 minutes.
TIP: Keep an eye on the pork when grilling, it can burn fast!
• When pork belly has 5 minutes remaining, cut tomato into thin wedges.
• Thinly slice pear (see ingredients).
• In a large bowl, combine mixed salad leaves, tomato, pear and a drizzle of
vinegar and olive oil. Season to taste with salt and pepper.
• Slice pork belly.
• Divide seasoned fries, crispy roast pork belly and pear salad between plates.
• Serve with smokey aioli. Enjoy!
