Name: Slow-cooked sweet and spicy pork belly mini rolls
Total time: 5100 s
Yield: 8
Ingredients: 3 tablespoon steak seasoning; 2 tablespoon olive oil; 1 pack pork belly strips; 1 red pepper; 1 red onion; 2 clove garlic; 150 millilitre apple juice; 1 tablespoon apple cider vinegar; 9 mini bread roll; 1 tub coleslaw; to taste coriander

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4.

Step 2

Heat 1 tablespoon of the oil (15 mL) in a large, ovenproof frying pan. Toss the steakhouse seasoning (15 g) with the pork (1 pack) and pan fry on both sides until golden brown and caramelised.

Step 3

Remove the pork from the pan and set aside. Heat the remaining oil (15 mL) in the pan, then add the pepper (1) , onion (1) , garlic (2 cloves) and remaining steakhouse seasoning (7 g) . Cook on a medium heat for 15 minutes, until the veg are soft and sweet. Transfer the veg to a flameproof roasting tray and add the pork, apple juice (150 mL) and vinegar (15 mL) .

Step 4

Cover the roasting tray tightly with foil and bake in the preheated oven for 1 hour. Remove the pork from the tray, cut it into bite-size slices, then return it to the tray and mix in with the sauce. Heat over a medium heat for 3-4 minutes to reduce the sauce a little. Serve in the mini rolls (9) with a dollop of coleslaw (1 tub) and some coriander (to taste) .

Slow-cooked sweet and spicy pork belly mini rolls

RECIPE

Ingredients

To serve

Method

Rate this recipe

Tags

More from Marks & Spencer

Creamy leek and mushroom filo pie

Colin-offee pie

Blackberry and elderflower gin liqueur fizz

Spiced winter root veg harissa stew

Meringue wreath

Venison burger with blackberry chutney and parsnip shoestring fries

Lentil and mushroom shepherd’s pie

Poached rhubarb and custard tart

Bangin’ burgers with spicy sweetcorn

Jess Carter's prawn and spinach curry

Rhubarb gin and tonic

Aromatic green prawn curry

Roasted summer veg with labneh and crunchy seeds

Cheesy mushroom pancakes

Truffle pizza sarnies

Brussels with a crunch