[Street Food] NZ Fresh Chimichurri & Pork Belly Sandwich

• Using paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a large frying pan, cook pork belly (no need for oil) over high heat, tossing, until golden, 8-10 minutes. • Transfer to a plate lined with paper towel.

TIP: Start the pork belly in a cold frying pan to help the fat melt without burning.

• Zest lemon and slice into wedges. Finely chop coriander and parsley.

• In a small bowl, combine coriander, parsley, a pinch of chilli flakes (if using), the lemon zest, a squeeze of lemon juice, a generous pinch of salt and sugar and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Set aside.

• Slice ciabatta in half lengthways. • Just before serving, place bread directly on wire racks in oven and bake until heated through, 5 minutes.