Sticky pork belly with peach barbecue glaze & ranch salad

Name: Sticky pork belly with peach barbecue glaze & ranch salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 805 g pack No.1 Slow Cooked Hot Smoked Sticky Pork Belly with Peach Barbecue Glaze; ½ small red onion, thinly sliced; 1 green chilli, deseeded and finely chopped; 2 tsp red wine vinegar; Pinch caster sugar; 375 g seasoned Charlotte potatoes; 1 Perfectly Ripe Avocado; 2 little gem lettuce, torn into large pieces; 20 g pack chives, chopped; 3 tbsp ranch dressing

Succulent and tender, this sticky glazed pork recipe by Katie Bishop is a modern take on a backyard barbecue classic. Add a spicy potato salad tossed with cool and creamy ranch dressing for the finishing touch. Follow Katie on Instagram

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Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins
Plusresting

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805g pack No.1 Slow Cooked Hot Smoked Sticky Pork Belly with Peach Barbecue Glaze
½ small red onion, thinly sliced
1 green chilli, deseeded and finely chopped
2 tsp red wine vinegar
Pinch caster sugar
375g seasoned Charlotte potatoes
1 Perfectly Ripe Avocado
2 little gem lettuce, torn into large pieces
¼ x 20g pack chives, chopped
3 tbsp ranch dressing

Preheat the oven to 200ºC, gas mark 6. Cook the pork according to pack instructions, then slice the meat.
Meanwhile, place the red onion and green chilli into a bowl with the vinegar, sugar and a generous pinch of salt. Stir, then set aside for 15 minutes.
Cook the potatoes according to pack instructions, then leave to cool slightly.
Peel and cut the avocado into chunks. Toss with the lettuce and potatoes on a large platter, drizzle with the dressing, then top with the red onions and chives. Serve with the pork.

Cook’s tip

The quick-pickled red onion and chilli provide a sharp, fresh contrast to the sticky pork. If you prefer a milder flavour, leave it to steep for longer.

Typical values per serving when made using specific products in recipe