Buffalo Pork Belly & Onion Rings
with Charred Corn Slaw & Cheesy Wedges
Does it get much better than melt-in-your-mouth pork belly with crispy, crunchy crackling? We didn’t think so, but with sides like these we’ve hit the jackpot! Golden onion rings, cheesy wedges and a refreshing charred corn slaw all come together alongside the pork for an epic feast of all things delicious.
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
Ingredients
2
potato
1 packet
Slow-Cooked Pork Belly
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
baby leaves
½
Onion
1 tin
sweetcorn
1 packet
Slaw Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
BBQ sauce
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
sweet chilli sauce
1 packet
sour cream
(Contains Milk; )
1 packet
coriander
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. Cut potato into wedges. • 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!) • 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: Keep an eye on the pork when grilling, it can burn fast!
• 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 towellined plate.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• To the bowl with the 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.
• Bring pork belly, onion rings, charred corn slaw and wedges to the table to serve. • Serve pork belly with buffalo sauce. Tear coriander over slaw. Serve wedges with sour cream mixture. Enjoy!