Asian Pork Belly Rolls with Creamy Slaw & Fries
Shortcut ingredients | <5 min prep | Quick assembly
Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. This one calls for a round of applause for our slow-cooked pork belly! Drizzled with our sweet chilli sauce, you'll be thanking the high heavens for the delicious meal you're about to devour!
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.
Ingredients
1 bag
Potato Fries
1 packet
slow-cooked pork belly
2
hot dog bun
(Contains Egg, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut. )
1 tin
sweetcorn
1 bag
slaw mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
sweet chilli sauce
1 bag
coriander
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • While the potatoes are roasting, place slow-cooked pork belly in a large bowl and cover with boiling water. Using tongs, remove pork belly carefully and pat dry using a 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 second lined oven tray. Roast until lightly browned, 15-20 minutes. Preheat grill to high. • Remove fries from oven. Cover to keep warm. • Flip pork, skin-side up. Grill pork until skin is golden and crispy, 10-25 minutes.
TIP: Keep an eye on the pork when grilling, it can burn fast!
• When pork belly has 5 minutes remaining, slice hot dog buns down the middle, lengthways, three-quarters of the way through. • Bake directly on a wire oven rack until heated through, 3 minutes. • Drain and rinse sweetcorn. • In a large bowl, combine deluxe slaw mix, corn and half the garlic aioli. Season.
• Chop pork belly. • Divide buns between plates. • Fill each bun with creamy slaw mix and pork belly. • Drizzle over sweet chilli sauce. Tear over coriander. • Serve with fries and remaining garlic aioli. Enjoy!