Buffalo Pork Belly & Onion Rings
with Charred Corn Slaw & Cheesy Wedges
Does it get much better than melt-in-your-mouth pork belly with crispy, crunchy crackling? We didn’t think so, but with sides like these we’ve hit the jackpot! Golden onion rings, cheesy wedges and a refreshing charred corn slaw all come together alongside the pork for an epic feast of all things delicious.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 packet
Slow-Cooked Pork Belly
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
baby leaves
½
Onion
1 tin
sweetcorn
1 packet
Slaw Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
BBQ sauce
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
sweet chilli sauce
1 packet
sour cream
(Contains Milk; )
1 packet
coriander
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. Cut potato into wedges. • Place the 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 lined oven tray. Roast until lightly browned, 15-20 minutes.
• Meanwhile, place potato wedges on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. In last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp. • When the pork is done, flip skin-side up. Heat the 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!
• Roughly chop baby leaves. Slice onion (see ingredients) into 1cm-thick rounds, then separate into rings. Drain sweetcorn. • In a medium bowl, combine the plain flour and a generous pinch of salt and pepper. Add onion and toss to coat.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Return frying pan to medium-high heat with a generous drizzle of olive oil. • When oil is hot, shake off excess flour and cook onion in batches, turning occasionally, until golden, 5-7 minutes. Transfer to a paper towellined plate.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• To the bowl with the corn, add baby leaves, slaw mix and garlic aioli. Toss to combine and season to taste. • In a small microwave-safe bowl, combine BBQ sauce and sriracha and microwave in 30 second bursts until heated through. • In a small bowl, combine sweet chilli sauce and sour cream.
• Bring pork belly, onion rings, charred corn slaw and wedges to the table to serve. • Serve pork belly with buffalo sauce. Tear coriander over slaw. Serve wedges with sour cream mixture. Enjoy!