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Vietnamese Recipes

Double Asian Pork Belly Rolls & Pear Slaw

Double Asian Pork Belly Rolls & Pear Slaw

Double Asian Pork Belly Rolls & Pear Slaw

with Hand-Cut Potato Fries

Get up to $200 off!

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!

Allergens:

Egg

•Gluten

•Milk

•Soja

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 packet

slow-cooked pork belly

2

potato

2

hot dog bun

1

carrot

½

pear

1 bag

shredded cabbage mix

1 packet

mayonnaise

1 packet

sweet chilli sauce

1 bag

coriander

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)6781 kJ

Fat122.8 g

of which saturates50.1 g

Carbohydrate67.1 g

of which sugars24.5 g

Protein62 g

Sodium725 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• 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!

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