Crispy pork belly ‘dogs’ with apple slaw

Name: Crispy pork belly ‘dogs’ with apple slaw
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 380 g pack Japan Menyū 6 Teriyaki Pork Belly Slices; 1 Jazz or another crisp, sweet eating apple, skin on, cored; 6 radishes; 25 g pack coriander, trimmed; 4 Essential Waitrose salad onions; 1 tsp Cooks’ Ingredients Japanese Rice Vinegar; 4 Hovis 1886 Premium Hot Dog Buns; 3 tbsp Kenko Mayonnaise; 1 tsp black sesame seeds

Sausage hot dogs may not get much of a look-in once you’ve tried this recipe! Tender, sweet and sticky pork with a zippy slaw of apple and radish; it’s a win-win weekday dinner.

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Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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380g pack Japan Menyū 6 Teriyaki Pork Belly Slices
1 Jazz or another crisp, sweet eating apple, skin on, cored
6 radishes
¼ x 25g pack coriander, trimmed
4 Essential Waitrose salad onions
1 tsp Cooks’ Ingredients Japanese Rice Vinegar
4 Hovis 1886 Premium Hot Dog Buns
3 tbsp Kenko Mayonnaise
1 tsp black sesame seeds

Preheat the oven to 200ºC, gas mark 6. Put the pork onto a baking tray and cook according to pack instructions.
To make the slaw, slice the apple into matchsticks and place into a mixing bowl. Cut the radishes the same way, then roughly chop the coriander and thinly slice the green ends of the salad onions. Add to the bowl with the sesame oil and vinegar. Mix well.
When the pork is almost ready, warm the rolls on a baking tray in the oven for 3 minutes.
To serve, split the rolls vertically. Place the pork belly slices, flat-side down, into the rolls. This will give a good surface area to add the slaw. Drizzle with mayo and finish with black sesame seeds.