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Crispy Pork Belly Flatbread
20m
120m
4-6
Why you’ll love it 😋
Crispy crackling, warm flatbread, cool crunchy veg... this one knows exactly what it’s doing. A swipe of hoisin infused mayo pulls the whole lot together before anyone can pretend they’re only having one piece.
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Ingredients 🛒
Shop at an ALDI price
- Pork belly, skin on1 kg
- Smoked paprika½ tsp
- Garlic powder½ tsp
- Oregano½ tsp
- Salt2 tsp
- White vinegar1 tsp
- Carrots, grated2
- Cucumber, thinly sliced1
- White vinegar, for pickling2 tbsp
- Caster sugar1 tsp
- Mayonnaise⅓ cup
- Hoisin sauce2 tbsp
- Sriracha hot sauce1 tsp
- Turkish pide1
- Spring onions, thinly sliced2
- Coriander½ cup
Method ⏲️
Crackly pork belly piled onto warm flatbreads with tangy veg and sauce.
Step 1: Prep your pork
Preheat your oven to 160°C. Pat 1 kg pork belly dry, then score the skin lightly. Rub the meat side with ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp oregano and 1 tsp salt. Brush the skin with 1 tbsp white vinegar and sprinkle over 1 tsp salt.
Step 2: Roast to tender
Place your pork skin-side up on a lined tray and roast for 1 hour 30 minutes, until the meat is tender and the fat has rendered. Keep the skin facing up so it has the best shot at crackling.
Step 3: Pickle & mix
While your pork cooks, toss 2 grated carrots and 1 thinly sliced cucumber with 2 tbsp white vinegar and 1 tsp sugar. In another bowl, stir ⅓ cup mayonnaise with 2 tbsp hoisin sauce and 1 tsp Sriracha hot sauce.
Step 4: Crisp it up
Turn your oven grill to high. Grill your pork for 10-15 minutes, watching closely, until the skin is puffed and crisp. Rest for 10 minutes, then slice through the crackling with a sharp knife.
Step 5: Warm & assemble
Cut your Turkish pide into quarters. Warm your pide slices, then spread with your hoisin mayo. Top with sliced pork, your pickled veg, 2 sliced spring onions and ½ cup coriander. Slice it up and get in quick.
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