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Pulled pork:

Chips:

Mock pork crackling:

  1. Pulled pork:

    • Rub the pork belly with Robertsons Barbecue Spice. Place pork into roasting tray. Add the rest of the ingredients. Cover with tinfoil and place in oven at 140 °C for 3 ½ hours.
    • Remove from oven, strain liquid and reserve. Shred the pork.
    • In a pot, reduce the reserved liquid until thick and mix in the pulled pork.
  2. Chips:

    • Heat oil in deep fryer to 170 °C. Fry frozen chips until golden brown. Place on paper towel to absorb excess oil. Season with Robertsons Chip & Potato Seasoning.

  3. Mock pork crackling:

    • Mix ingredients together by hand, until dough forms. DO NOT KNEAD. Allow to rest for ± 12 hours. Roll out strips as thin as possible. Cut ‘fingers’ and deep fry at 170 °C until golden brown.

  4. Chef's Note:

    • The mock pork crackling dough can be refrigerated for three days.

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