Buffalo Pork Belly & Cheesy Moemoe Potato Wedges

• 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: Grills cook fast, so keep an eye on the pork!

• 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 charred 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. 

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