[F&R] NZ Sweet Chilli Pork Belly & Sesame Baby Potatoes
with Asian Slaw & Sriracha Mayo
- Sesame
- Celery
- Soy
- May contain traces of allergens
- Almond
- Sesame
- Eggs
- Milk
- Fish
- Wheat
- Gluten
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Asian Slaw Mix
(Contains: Celery; )
1 packet
Sweet Chilli Sauce
1 packet
Baby Potatoes
1 packet
Sriracha
(May be present: Soy, Almond, Sesame, Eggs, Milk, Fish, Wheat, Gluten)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
350 g
Slow-Cooked Pork Belly
2
Radish
Nutrition Values
Cooking Steps
• Preheat the grill to high. Pat dry slow-cooked pork belly with paper towel and wipe to remove any excess fat. • Lightly score pork fat in a 1cm criss-cross pattern. Rub over a generous pinch of salt, then cut pork in half. • Place pork, fat-side up, on a foil-lined oven tray. Grill pork on the top oven rack until fat is golden and crispy, 15-20 minutes. TIP: Keep an eye on your pork. You want it golden and crispy, but not burnt!
• Change oven to 240°C/220°C fan-forced. Roast pork for further 20-25 minutes. • Set aside to rest for 10 minutes. • Meanwhile, halve baby potatoes. • When the oven is changed to fan-forced, place potatoes and sesame seeds on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat • Roast until tender, 25-30 minutes.
• Thinly slice radish. • In a small bowl, combine sriracha and mayonnaise. Set aside. • In a medium bowl, combine Asian slaw mix, radish, the sesame oil and a drizzle of vinegar. Season to taste. • Divide pork belly, sesame baby potatoes and Asian slaw between plates. • Top pork belly with sweet chilli sauce. Serve with sriracha mayo. Enjoy!
