Chef Reward Points

I work at ...


We are tailoring content specific to your business.



Pulled pork:

  • Pork belly 1 kg
  • Robertsons Barbecue Spice
    Robertsons Barbecue Spice
    20 g
    Added to cart: Robertsons Barbecue Spice
  • Coriander seeds (crushed) 5 g
  • Cumin seeds 5 g
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    350 g
    Added to cart: Knorr Tomato Pronto
  • Water 1 l
  • 1 Orange (skin on, cut into cubes)
  • Knorr Chicken Stock Granules
    Knorr Chicken Stock Granules
    30 g
    Added to cart: Knorr Chicken Stock Granules


  • Oil (for deep frying)
  • Frozen chips 1 kg
  • Robertsons Chip & Potato Seasoning
    Robertsons Chip & Potato Seasoning
    10 g
    Added to cart: Robertsons Chip & Potato Seasoning

Mock pork crackling:

  • Flour 250 g
  • Yeast 1 g
  • Robertsons Italian Herb Seasoning
    Robertsons Italian Herb Seasoning
    1 g
    Added to cart: Robertsons Italian Herb Seasoning
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 g
    Added to cart: Robertsons Veggie Seasoning
  • Water (cold) 190 ml


  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.