Sweet & Sticky Pork Wraps with Potato Wedges

Name: Sweet & Sticky Pork Wraps with Potato Wedges with quick-pickled cucumber & Romano pepper
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 4 piece Flour tortillas; 240 g Sticky pork belly; 1 piece Onion; 1 piece Romano pepper; 2 piece Garlic; 10 g Ginger paste; ½ piece Red chili pepper; 1 piece Persian cucumber; ⅔ head Butter lettuce; 400 g Potatoes; 2 tablespoon White wine vinegar; 2 teaspoon Sugar; 1.5 tablespoon Sunflower oil; 2 tablespoon [Reduced salt] ketjap manis; 2 tablespoon Water for the sauce; to taste [Plant-based] mayonnaise; to taste Salt and pepper

with quick-pickled cucumber & Romano pepper

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Pork belly is a flavourful cut known for its layers of tender meat. It practically melts in your mouth and is prized for its rich umami taste.

Allergens:

Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

2 piece

Flour tortillas

(Contains: Tarwe May be present: Mosterd, Soja)

120 g

Sticky pork belly

(May be present: Mosterd, Soja, Gluten, Melk (inclusief lactose), Tarwe, Selderij)

½ piece

Onion

½ piece

Romano pepper

1 piece

Garlic

5 g

Ginger paste

¼ piece

Red chili pepper

½ piece

Persian cucumber

⅓ head

Butter lettuce

200 g

Potatoes

Not included in your delivery

1 tablespoon

White wine vinegar

1 teaspoon

Sugar

¾ tablespoon

Sunflower oil

1 tablespoon

[Reduced salt] ketjap manis

1 tablespoon

Water for the sauce

to taste

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4111 kJ

Calories983 kcal

Fat48.4 g

Saturated Fat14.8 g

Carbohydrate101.8 g

Sugar22.5 g

Dietary Fiber11.6 g

Protein33.4 g

Salt3 g

Trans Fat0.1 g

Potassium96.3 mg

Calcium16.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Casserole with Lid

•Small Bowl

•Bowl

•Tall-Sided Pan

Cooking Steps

Wash the potatoes and cut them into wedges.
Transfer to a deep frying pan and cover with water (see Tip).
Boil for 12 - 15 minutes, covered, then drain and return to the pan.
Drizzle lightly with sunflower oil and fry the potato wedges for 5 - 7 minutes until done. Season to taste with salt and pepper.

Tip: if you have a barbecue, you can use this for the potatoes, tortillas and pork instead.

Crush or mince the garlic. Deseed and finely chop the red chili pepper.
Take the pork out of its packaging and transfer the marinade to a small bowl. Add the garlic, ginger paste, chili pepper* and ketjap, then mix well to combine.
Slice the onion into thin half rings and cut the Romano pepper into thin strips. Slice the pork into thin strips.

*Take care, this ingredient is spicy! Use as preferred.

Preheat the oven to 200°C and warm the tortillas for 2 - 4 minutes (see Tip).
In a bowl, combine the white wine vinegar with the sugar. Season to taste with salt and pepper.
Cut the cucumber into batons and transfer to the bowl. Toss well to combine, then set aside, stirring occasionally.
Roughly shred the lettuce.

Tip: if preferred, you can also do this in a frying pan or on the barbecue instead.

Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the pork with the onion and Romano pepper for 10 minutes.
Lower the heat and add the marinade and the water (see pantry for amount). Allow to reduce gently for 2 minutes.
Fill the tortillas with the pork, vegetables and salad. Serve with the cucumber and potato wedges, along with some mayonnaise as preferred.