This twist on a burger is our most decadent invention yet. Pork belly, known for its rich, melt-in-your-mouth texture and irresistible flavour, is getting a teriyaki-flavoured makeover before being sandwiched in the middle of a perfectly toasted bun. This Asian-style burger is a flavour fusion you won’t want to miss!
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
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut. )
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy. )
2
Kumara
1 packet
Mayonnaise
(May be present: Sesame, Soy, Fish, Eggs. )
1 packet
Teriyaki Sauce
(Contains: Soy, Sesame; )
1 packet
Slaw Mix
1
Pear
350 g
Slow-Cooked Pork Belly
1 drizzle
olive oil
1 tsp
honey
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten. )
1 tsp
sesame oil
(Contains: Sesame; )
1 drizzle
vinegar (white wine or rice wine)
• Peel orange kūmara and cut into thin fries.
• Set your air fryer to 200°C.
• Place fries into the air fryer basket and drizzle over olive oil. Season with salt and pepper and sprinkle over sesame seeds. Toss to coat and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan forced. Flavour kūmara fries as above. Spread out evenly on a lined oven tray, then bake until tender, 20-25 minutes.
• Meanwhile, boil a full kettle. Thinly slice pear.
• Place the 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!)
• Cut pork into 2cm chunks.
• In a large frying pan, add pork belly (no need for oil). Place pan over high heat and cook pork, tossing, until golden, 8-10 minutes.
• Remove pan from heat, add teriyaki sauce, the honey, soy sauce and a splash of water. Toss pork to coat.
TIP: Starting the pork belly in a cold pan helps the fat melt without it burning
• In a second large bowl, combine pear, slaw mix, the sesame oil and a drizzle of vinegar. Season with salt and pepper to taste.
• Halve burger buns and toast as desired.
• Spread bases of burger buns with some mayonnaise. Top with teriyaki pork belly and Asian pear slaw.
• Serve with kūmara fries. Enjoy!