Pork belly, gluten free rice flour, baking powder, corn flour, soda water, salt, black pepper. Cantonese sauce: Thai sweet chilli sauce - (sugar, water, corn syrup solids, salted chilli pepper (chilli, salt), dehydrated garlic, rice vinegar, salt, modified corn starch, frozen concentrate for pineapple juice (pineapple juice concentrate, water), shallot, garlic powder, acetic acid, citric acid, xanthan gum, paprika oleoresin), hoi sin - (sugar, Water, Fermented Soybean Paste 15% (Water, Salt, SOYBEANS, wheat (GLUTEN) Flour), Salt, Corn Starch, Dried Sweet Potato, Rice Vinegar (Water, Rice, Sugar, Salt), Dehydrated Garlic, SESAME Paste, Spices, Salted Chili Peppers), gluten free SOY - (Water, Soybeans, Salt, Spirit Vinegar), honey, onions, Chinese five spice - (Star Anise, Cinnamon, Fennel, Black Pepper, Clove), pork stock - (water, cider, natural pork juices, salt, pepper), spring onion (allergens highlighted).
Cantonese Pork Belly Strips
Delicious tempura battered pork belly strips with a rich sweet sticky Cantonese five spice style sauce.
Preheat oven to 190 deg C (fan assisted), remove lid and place pork belly strips directly onto a baking tray and bake for approx. 12-15 minutes until crispy and piping hot, transfer to your serving plate or bowl.
For sauce - remove lid, loosely replace lid back on top and microwave on high power for approx. 1 minute, then pour over pork belly strips to coat (take care as sauce will be very hot) – then enjoy!
Store in the refrigerator at 5 deg C or below, use within 3 days.
Suitable for home freezing (inc. sauce) – freeze on day of receipt, use within one month, defrost thoroughly and follow cooking instructions.
SOY, GLUTEN, NUTS