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Sticky American-Style BBQ Pork Belly
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Sticky American-Style BBQ Pork Belly

Sticky American-Style BBQ Pork Belly

with Cheesy Fries & Ranch Salad

We've been tirelessly perfecting our slow-cooked pork belly and we think we've found the perfect combination. Sticky sweet & savoury glaze pairs perfectly with crispy pork belly and works wonders with cheesy fries and ranch salad.

We’ve replaced the flaked almonds in this recipe with pecans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Over 30g protein
Allergens:
Milk
Egg
Pecan

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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1 packet

smoked Cheddar cheese

(Contains Milk;)

1 packet

slow-cooked pork belly

1

cucumber

1

apple

1 bag

celery

2 clove

garlic

1 sachet

All-American spice blend

1 packet

Sweet & Savoury Glaze

(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 bag

mixed salad leaves

2 packet

ranch dressing

(Contains Egg, Milk;)

1 packet

pecans

(Contains Pecan; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)4221 kJ
Fat73 g
of which saturates29.2 g
Carbohydrate45.5 g
of which sugars23.3 g
Protein40.3 g
Sodium1129 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Medium Non-Stick Pan
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/200°C fan-forced. Boil the kettle. • Cut potato into fries. Grate smoked Cheddar cheese. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until slightly golden, 20-25 minutes. • In the last 5 minutes, remove tray from oven. Sprinkle cheese over fries and bake until golden and crispy. Set aside.

TIP: If your oven tray is crowded, divide the fries between two trays.

2
2

• While the fries are baking, 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, skin-side down, on a second lined oven tray. Roast until lightly browned, 15-20 minutes. • When fries are done, flip pork skin-side up. Heat grill to high. Grill pork until skin is golden and crispy, 10-25 minutes.

TIP: Keep an eye on the pork when grilling, it can burn fast!

3
3

• While pork is roasting, roughly chop cucumber. • Thinly slice apple and celery. • Finely chop garlic.

4
4

• When pork has 5 minutes remaining, in a medium frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic and All-American spice blend until fragrant, 1 minute. • Add sweet & savoury glaze and cook, stirring, until combined and warmed through, 1 minute.

5
5

• In a medium bowl, add the mixed salad leaves, cucumber, apple, celery and ranch dressing. • Toss to coat and season to taste.

6
6

• Slice pork belly. • Divide pork belly, ranch salad and cheesy fries between plates. • Pour sticky American-style BBQ sauce over pork belly. • Sprinkle pecans over ranch salad to serve. Enjoy!