Indulge in the irresistible flavour of Pork Belly Burnt Ends Sandos with Coconut Cream Slaw! This mouth-watering recipe features tender cubes of seasoned, smoky and saucy pork belly burnt ends, and a creamy slaw infused with coconut cream. Prepare to be blown away by the perfect combination of flavours and textures!
Pork Belly Burnt Ends Sandos w/ Coconut Cream Slaw
Rated 5.0 stars by 2 users
Satisfy your cravings with these flavourful Pork Belly Burnt Ends Sandos topped with a creamy coconut slaw. A perfect balance of smoky, sweet, and savoury in every bite!
Ingredients
- 2 kg Pork Belly (no skin)
-
Lane’s Magic Dust
- Bag of Slaw
- 1/2 Can Coconut Cream
- 4 tbsp Salted Butter
-
1/2 Bottle Lane’s Pow Pow Sauce
-
1/2 Bottle Lane’s Kinda Sweet Sauce
Directions
- To prepare the dish, start by cutting the pork belly into cubes. Then, season it with Magic Dust and a pinch of salt. Smoke the pork at 135°C /275°F until its internal temperature reaches 93°C/200°F.
- Next, transfer the pork cubes to an aluminium tray and add Pow Pow Sauce, Kinda Sweet Sauce, and butter. Cover the tray with foil and place it back in the smoker for 30 minutes.
- Once done, take the burnt ends out of the smoker and place them on a chopping board. Chop them into pieces that are almost the size of mince. In a separate bowl, mix the coconut cream with the slaw.
- To assemble the dish, prepare the Sandos by layering the pork cubes, burnt ends, and slaw mixture on top of each other. Serve and enjoy!