Buffalo Pork Belly & Onion Rings

• 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 the last 5 minutes of cook time, remove from oven, sprinkle over 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 towel-lined 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. Microwave in 30 second bursts until heated through.
• In a small bowl, combine sweet chilli sauce and sour cream. 

TIP: Sriracha is slightly spicy, use less if you're sensitive to heat.