Asian Pork Belly Rolls & Pear Slaw
with Hand-Cut Potato Fries
This one calls for a round of applause for our slow-cooked pork belly! Drizzled with our sweet chilli sauce and served with our pear slaw, you'll be thanking the high heavens for the delicious meal you're about to devour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Pear
1 packet
Coriander
2
Hot Dog Bun
(Contains: Wheat, Gluten, Milk, Soy, Eggs; May be present: Sesame, Almond, Hazelnut, Lupin.)
1 packet
Sweet Chilli Sauce
350 g
Slow-Cooked Pork Belly
1 packet
Shredded Cabbage Mix
2
Potato
1 packet
Mayonnaise
(Contains: Eggs;)
1
Carrot
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. 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 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 lined oven tray. Roast until lightly browned, 15-20 minutes. • Heat grill to high. Flip pork skin-side up. Grill pork until skin is crackling (golden and crispy), 15-25 minutes.
TIP: Keep an eye on the pork when grilling, it can burn fast!
• Meanwhile, cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • Remove fries from oven.
TIP: If your oven tray is crowded, divide the fries between two trays.
• When pork belly has 5 minutes remaining, slice each hot dog bun lengthways down the middle, three-quarters of the way through. • Bake directly on wire oven rack until heated through, 3 minutes. • Grate carrot. Thinly slice pear(see ingredients) into wedges. • In a large bowl, combine shredded cabbage mix, carrot, pear and mayonnaise. Season.
• Slice pork belly. Fill each bun with pear slaw and pork belly. • Drizzle over sweet chilli sauce and tear coriander over pork belly. • Divide buns between plates. Serve with fries. Enjoy!
