Chinese BBQ Style Pork Belly and Pineapple Skewers
with Spring Rolls, Honey Chilli Potatoes and Slaw Salad
Our Chinese BBQ Style Pork Belly and Pineapple Skewers are inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
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
4 unit(s)
Bamboo Skewers
350 grams
Salad Potatoes
1 unit(s)
Bell Pepper
1 tin(s)
Pineapple Rings
280 grams
Pork Belly
4 unit(s)
Vegetable Spring Rolls
(Contains: Cereals containing gluten, Soya, Wheat, Barley May contain traces of: Almonds, Cashew nuts, Nuts, Sesame)
75 grams
Char Siu Paste
(Contains: Soya)
1 unit(s)
Red Chilli
120 grams
Coleslaw Mix
15 milliliter(s)
Rice Vinegar
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Cashew nuts, Nuts, Brazil nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts)
15 grams
Honey
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water to prevent them burning.
Quarter 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 and 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. Halfway through, turn the potatoes and add the sliced pepper to the tray for the remaining 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 skewers 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 more oil.
Remove the spring rolls from the packing and pop onto the baking tray alongside the skewers.
When the potatoes have 15-20 mins remaining, roast the skewers and spring rolls on the middle shelf of your oven for the remaining time.
Halfway through, drizzle the char siu paste over the skewers and turn them to coat.
Return to the oven for the remaining time until golden and piping hot. IMPORTANT: Ensure the pork is piping hot throughout.
While everything's in the oven, halve the red chilli lengthways, deseed, then finely chop.
In a medium bowl, combine the coleslaw mix, rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts) and half the sesame seeds.
Season with salt and pepper, toss together and set aside.
Once your potatoes are cooked, remove from the oven and drizzle over the honey. Sprinkle over the chilli (add less if you'd prefer things milder). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Once your pork belly is cooked, remove from the oven. Sprinkle over the remaining sesame seeds.
Transfer your char siu pork and pineapple skewers to your serving plates.
Serve your chips, spring rolls and sesame slaw in separate serving bowls on the side.
Enjoy!
