Chinese BBQ Style Pork Belly and Pineapple Skewers
with Spring Rolls, Honey Chilli Potatoes and Ginger Slaw Salad
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
280 grams
Pork Belly
75 grams
Char Siu Paste
(Contains: Soya)
1 tin(s)
Pineapple Rings
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
350 grams
Salad Potatoes
1 unit(s)
Bell Pepper
120 grams
Coleslaw Mix
15 grams
Ginger Puree
15 milliliter(s)
Rice Vinegar
8 unit(s)
Bamboo Skewers
4 unit(s)
Vegetable Spring Rolls
(Contains: Soya, Cereals containing gluten, Wheat, Barley May contain traces of: Almonds, Cashew nuts, Nuts, Sesame)
1 unit(s)
Red Chilli
15 grams
Honey
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak the skewers in cold water to prevent burning.
Quater the salad potatoes (no need to peel). Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the Chinese 5 spice, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins.
Turn halfway through, then add the sliced pepper to the tray for the remaining cooking time.
Meanwhile, remove the pineapple from the tin and quarter each ring.
Remove the pork belly from the packaging and cut it into 3cm chunks. Thread each piece onto the skewer upright, piercing through both the meat and fat layers to keep them secure (2 per person).
Alternate the pork belly with the pineapple chunks.
Season with salt and pepper, then place the skewers on a lightly oiled baking tray. Drizzle with a little oil. Remove the spring rolls from the packing and pop onto the baking tray alongside the skewers.
When the chips have 15 - 20 mins cooking time remaining, roast on the middle shelf for the remaining time, turning halfway and drizzling over the Char Siu paste, until golden and piping. hot IMPORTANT: Ensure the pork is piping hot throughout.
While everything is in the oven, trim and thinly slice the spring onion.
In a bowl, combine the coleslaw mix, rice vinegar, ginger puree, oil, sugar for the dressing (see pantry for both amounts) and half of the sesame seeds.
Season with salt and pepper, toss together and set aside.
Once your pork belly is cooked, remove from the oven and sprinkle over the spring onion and remaining sesame seeds.
Share your Char Siu pork and pineapple skewers to your serving plates.
Serve your Chinese 5 spice chips, spring rolls and ginger sesame slaw in separate serving bowls on the side.
Enjoy!
