Sweet & Sticky Hoisin Pork Belly Baguette
with spicy fries, edamame salad & coriander
Edamame, originating from China, are not only rich in plant-based proteins but also in essential nutrients such as iron and calcium. A nutritious and delicious addition to a whole host of dishes!
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
120 g
Sticky pork belly
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Soja, Tarwe, Selderij)
1 piece
White demi-baguette
(Contains: Tarwe, Gluten, Rogge May be present: Gluten, Melk (inclusief lactose), Sesamzaad, Noten)
15 g
Hoisin sauce
(Contains: Tarwe, Soja, Sesamzaad)
5 g
Fresh coriander
(May be present: Selderij)
½ bunch
Radish
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Gluten, Soja, Sesamzaad)
25 g
Edamame
(Contains: Soja)
50 g
Rainbow slaw mix
5 milliliters
Sesame oil
(Contains: Sesamzaad)
5 g
Ginger paste
1 piece
Little gem
200 g
Potatoes
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] soy sauce
1.5 tablespoon
White wine vinegar
1 teaspoon
Sambal
1.5 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Honey [or plant-based alternative]
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Peel or thoroughly wash the potatoes and then cut into fries of no more than 1cm thickness. Transfer to a parchment-lined baking sheet and drizzle with sunflower oil. Season with salt and pepper, then toss well to coat. Place the baguette alongside, then bake in the oven for 5 - 6 minutes. Set the baguette aside, then return the fries to the oven for 30 - 35 minutes, tossing halfway.
Discard the radish leaves and thinly slice the radishes. In a bowl, combine half each of the white wine vinegar and honey. Add the radish and season to taste with salt, then toss well to combine. Set aside until serving, stirring occasionally.
Remove the pork belly from its packaging and transfer the marinade to a small bowl. Slice the pork belly into pieces of around 0.5cm thickness. Heat a drizzle of sunflower oil in a frying pan over medium heat and fry the pork belly for 12 minutes. Reduce the heat, then add the marinade and the hoisin sauce. Mix well to coat and allow to simmer for 1 minute.
Roughly chop the lettuce. In a large salad bowl, combine the ginger paste with the sesame oil and the soy sauce, along with the rest of the white wine vinegar and honey. Add the lettuce, slaw mix, edamame and half of the radishes. Season to taste with salt and pepper, then toss well to combine with the dressing.
In a small bowl, combine the mayonnaise with the sambal. Roughly chop the coriander (see Tip).
Tip: you can also serve the coriander separately so as to allow everyone to garnish as preferred.
Scatter the Korean-style spices over the fries. Cut open the baguette and spread with the sambal mayo. Fill with the pork belly and the rest of the radishes. Garnish with the coriander. Serve the baguette with the fries and salad alongside.
