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Crispy pork belly ‘dogs’ with apple slaw

Crispy pork belly ‘dogs’ with apple slaw

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. Preheat the oven to 200ºC, gas mark 6. Put the pork onto a baking tray and cook according to pack instructions.

  2. 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.

  3. When the pork is almost ready, warm the rolls on a baking tray in the oven for 3 minutes.

  4. 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.

Cook’s tip

You can vary the filling with other products from the Japan Menyū range. Slow Cooked Chilli Miso Beef would work well.


Typical values per serving when made using specific products in recipe


2,011kJ/ 481kcals



Saturated Fat












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