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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, coriander , cumin seeds, Knorr Tomato pronto, Knorr chicken stock granules, cubes orange and water.
    • 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 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. 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:

    • served 4 to 6 portions
    • The mock pork crackling dough can be refrigerated for three days.