Double Roast Pork Belly & Jerk Fries
with Charred Pineapple Salad
Succulent pork belly is the best way to add a bit of flare to your weeknight meal. Serve it with a side of jerk fries and a charred pineapple salad. Delish!
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.
Ingredients
2 packet
slow-cooked pork belly
1 bag
Potato Fries
1 tin
pineapple slices
1
cucumber
1 bag
mixed salad leaves
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. • Place potato fries on a lined oven tray. • Drizzle with olive oil, sprinkle with mild Caribbean Jerk seasoning and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, 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 the fries are done, flip pork skin-side up. Heat grill to high. Grill pork until skin is golden and crispy, 15-25 minutes.
TIP: Keep an eye on the pork when grilling, it can burn fast! TIP: Spread pork belly over two lined oven trays if your tray is getting crowded.
• When pork has 5 minutes remaining, drain pineapple slices. • Roughly chop cucumber. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer pineapple to a chopping board then roughly chop. • In a large bowl, combine cucumber, pineapple, mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice pork. • Divide roast pork belly, jerk fries & charred pineapple salad between plates. • Serve with coconut sweet chilli mayonnaise. Enjoy!