Andi Oliver Caribbean Pork Belly Express Instructions
- June 1, 2024
- Andi Oliver
Table of Contents
Caribbean Pork Belly Express
by Andi Oliver
COOKING TIME: 30 minutes
SERVES: 2
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IN THE BOX:
Rum and ginger pork belly (alcohol)
Mac ‘n’ cheese (gluten, milk, mustard)
Chilli, spring onion and herbs
COOKING INSTRUCTIONS
Remove everything from the fridge and bring it all up to room temperature.
Preheat your oven to 220°C/200°C fan/ gas mark 7
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Empty the rum and ginger pork belly and marinade into a baking paper lined oven dish.
Arrange so the slices of pork are flat on the tray. -
Place the mac ’n’ cheese (still in its bamboo tray) onto another baking tray and put both into the oven for 25 minutes.
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After 10 minutes turn each piece of pork over, and cook for a further 15 minutes until it’s bubbling and caramelised.
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Pick the coriander leaves (herbs) and slice the spring onion and red chilli on an angle. Use to generously garnish the pork.
STORAGE AND USE-BY DATE
Transfer all components to the fridge as soon as received. Ensure all
chilleditems are cold on arrival.
Use by: Day Month Year
RECYCLING
Scan here for instructions.
https://dishpatch.co.uk/sustainability
ALLERGENS
For allergens, including Cereals containing Gluten, see ingredients in bold.
Made in a kitchen that handles all 14 allergens, including nuts.
INGREDIENTS & ALLERGENS
Rum and ginger pork belly: pork, ginger, garlic, rapeseed oil, onion, cumin, tomato, chicken stock, ginger beer, rum (alcohol), salt, pepper. Mac ‘n’ cheese: macaroni (gluten), comte (milk), gruyere (milk), cheddar (milk), butter (milk), flour (gluten), cream (milk), evaporated milk, milk, mustard, nutmeg, rapeseed oil, garlic, breadcrumbs (gluten). Chilli, spring onions & herbs: red chilli, spring onion, coriander.
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