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Ingredients

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Pulled pork:

Chips:

Faux "Pork" crackling:


Fries - already delicious! Add juicy pulled pork and crispy mock crackling? And you get the ultimate in gourmet comfort food.

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Preparation

  1. Pulled pork:

    • Rub the pork belly with Robertsons Barbecue Spice. Place pork into roasting tray. Add the rest of the ingredients, coriander , cumin seeds, Knorr Tomato pronto, Knorr chicken stock granules, cubed orange and water.
    • Cover with tinfoil and place in a preheated 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 thickened 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. S
    • Season with Robertsons Chip & Potato Seasoning.
  3. Faux "Pork" crackling:

    • Mix ingredients together by hand, until dough forms. DO NOT KNEAD. Allow to rest for ± 1.5 hours. Roll out strips as thin as possible. Cut ‘fingers and deep fry at 170 °C until golden brown.
  4. Chef's Note:

    Assembling
    • In a dish, arrange a portion of chips then the Pulled pork and finish with the crisp faux "pork" Crackling.
    • The Faux "pork" crackling dough can be refrigerated for three days.
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