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 and savoury glaze pairs perfectly with crispy pork belly and works wonders with cheesy fries and ranch salad.
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Ingredients
2
potato
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
slow-cooked pork belly
1
cucumber
1
apple
1 packet
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 packet
mixed salad leaves
2 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato into fries. • 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 Cheddar cheese over fries and bake until golden and crispy.
TIP: If your oven tray is crowded, divide between two trays.
• 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 pieces, 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 the 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!
• While pork is roasting, roughly chop cucumber. • Thinly slice apple and celery. • Finely chop garlic.
• 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, 1 minute.
• In a medium bowl add mixed salad leaves, cucumber, apple, celery and ranch dressing. • Toss to coat and season to taste.
• Slice pork belly. • Divide pork belly, ranch salad and cheesy fries between plates. • Pour sticky American-style BBQ sauce over • pork belly. • Sprinkle flaked almonds over ranch salad to serve. Enjoy!