Asian Pork Belly Rolls & Pear Slaw
with Hand-Cut Potato Fries- Wheat
- Gluten
- Milk
- Soy
- Eggs
- Sesame
- Almond
- Hazelnut
- Lupin
- May contain traces of allergens
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!
Ingredients
1
Carrot
1 packet
Coriander
2
Hot Dog Bun
(Contains: Wheat, Gluten, Milk, Soy, Eggs; May be present: Sesame, Almond, Hazelnut, Lupin.)
1 packet
Mayonnaise
(Contains: Eggs;)
1
Pear
2
Potato
1 packet
Shredded Cabbage Mix
350 g
Slow-Cooked Pork Belly
1 packet
Sweet Chilli Sauce
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!
