This week's special ingreadient is Moemoe Potato - a variety unique to New Zealand, Moemoe potatoes are known for their creamy flesh with streaks of purple. Their smooth texture and delicate, earthy flavours make them perfect for roasting or boiling. Try them in tonight’s dish for a delicious and vibrant twist!
The quantities provided above are averages only.
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
1
Red Onion
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Sweet Chilli Sauce
1 packet
Sour Cream
(Contains: Milk; )
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten. )
1 packet
Baby Leaves
1 packet
Slaw Mix
1 packet
BBQ Sauce
(May be present: Sesame, Eggs, Soy, Milk, Fish. )
2
Potato
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
350 g
Slow-Cooked Pork Belly
1 drizzle
olive oil
2 tbs
plain flour
(Contains: Gluten; May be present: Wheat. )
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced.
• Cut Moemoe potato into wedges.
• 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 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: 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.
• Bring pork belly, onion rings, charred corn slaw and Moemoe potato wedges to the table.
• Serve pork belly with buffalo sauce.
• Tear coriander over slaw.
• Serve with sweet chilli-sour cream. Enjoy!