Teriyaki Pork Belly Burger & Kūmara Fries
with Sesame Pear Slaw & Garlic Aioli
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Teriyaki Sauce
(Contains: Soy, Sesame; )
1 packet
Slaw Mix
1
Pear
350 g
Slow-Cooked Pork Belly
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
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)
Nutrition Values
Utensils
Cooking Steps
• Peel kūmara, then 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 the kettle.
• Thinly slice pear (see ingredients).
• Place slow-cooked pork belly in a large
heatproof 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
to taste.
• Halve burger buns and toast as desired.
• Spread bases of burger buns with some garlic
aioli. Top with teriyaki pork belly and sesame
pear slaw.
• Serve with kūmara fries. Enjoy!
