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.
1 cob
corn
1 packet
slow-cooked pork belly
2
hot dog bun
(Contains Egg, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut. )
1 bag
Slaw Mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
sweet chilli sauce
1 packet
crispy shallots
1 bag
coriander
olive oil
• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. Cut corn cob in half. Place corn on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender and slightly charred, 15-20 minutes. Set aside to cool slightly. • While corn cobs are roasting, using paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a large frying pan, cook pork belly (no need for oil) over high heat, tossing, until golden, 8-10 minutes. • Transfer to a paper towel-lined plate.
TIP: Start the pork belly in a cold frying pan to help the fat melt without burning.
• When corn cobs have 5 minutes remaining, slice hot dog buns down the middle, lengthways, three-quarters of the way through. • Bake buns directly on a wire oven rack until heated through, 2 minutes. • In a large bowl, combine slaw mix and half the garlic aioli. Season. • Once the corn has cooled, slice corn kernels from cob. • In a small bowl, combine sweet chilli sauce and remaining garlic aioli.
• Divide buns between plates. • Fill each bun with slaw mix and pork belly. • Sprinkle over crispy shallots. Tear over coriander. • Serve with corn and sweet chilli garlic aioli. Enjoy!