Teriyaki Pork Belly Burger & Kumara Fries
with Asian Pear Slaw & Mayonnaise
Pork belly: rich, flavourful, and melt-in-your-mouth tender. Could it get any more indulgent? Maybe, when it’s nestled in the centre of a perfectly toasted bun, with a crunchy and fresh Asian pear slaw to balance things out. Burger night just got an upgrade!
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
Orange Kumara
1 sachet
sesame seeds
(Contains Sesame; )
1
pear
1 packet
Slow-Cooked Pork Belly
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
Asian Slaw Mix
2
Burger Bun
(Contains Egg, Gluten(Wheat), Milk, Soy, Wheat; May be present Sesame, Peanut, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1 tsp
honey
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
sesame oil
(Contains Sesame; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Peel kumara 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 kumara fries as above. Spread out evenly, 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 and toss pork to coat.
TIP: Starting the pork belly in a cold pan helps the fat melt without it burning.
• In a large bowl, combine pear, Asian 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 mayonnaise. Top with teriyaki pork belly and Asian pear slaw. • Serve with sesame kumara fries. Enjoy!