Double Asian Pork Belly Rolls & Pear Slaw
with Hand-Cut Potato Fries
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Lupin
- Sesame
- Almond
- Hazelnut
- Soy
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
2 packet
slow-cooked pork belly
2
potato
2
hot dog bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Lupin, Sesame, Almond, Hazelnut, Soy)
1
carrot
½
pear
1 bag
shredded cabbage mix
1 packet
mayonnaise
(Contains: Eggs)
1 packet
sweet chilli sauce
1 bag
coriander
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240ºC/220ºC 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 the 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! TIP: Spread pork over two lined oven trays if your tray is getting crowded.
• 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.
• 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 mix and pork belly. • Drizzle over sweet chilli sauce and tear coriander over pork belly. • Divide buns between plates. Serve with fries. Enjoy!
