Sweet & Sticky Pork Wraps with Potato Wedges
with quick-pickled cucumber & Romano pepper- Tarwe
- Mosterd
- Soja
- May contain traces of allergens
- Gluten
- Melk (inclusief lactose)
- Tarwe
- Selderij
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.
Ingredients
2 piece
Flour tortillas
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe)
120 g
Sticky pork belly
(Contains: Gluten, Melk (inclusief lactose), Mosterd, Soja, Tarwe, Selderij, May contain traces of allergens)
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
Utensils
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.
