Chilli pulled-pork sandwich with onion rings


Preparation time: 10 min

Cooking time: 2 hrs, 30 min

Serves: 6

1 kg pork belly

1 litre (4 c) of chicken stock

1 can (410 g) of tomato purée

45 ml (3 T) chilli sauce

1 green chilli, chopped

Onion rings

oil for deep-frying

60 ml (¼ c) sparkling water

45 ml (3 T) flour

salt and freshly ground black pepper

1 onion, sliced into rings

6 tramezzini

Place the pork belly and chicken stock in a deep saucepan and simmer for 2 hours over medium heat or until the pork is tender.

Place on a cutting board and shred using a fork.

Return the pork to the saucepan and add the tomato purée, chilli sauce and chopped chilli.

Simmer uncovered on high for 30 minutes or until the mixture has thickened.

Heat oil in a saucepan for deep-frying.

To make the batter, mix the sparkling water with flour and mix until smooth.

Season with salt and pepper.

Dip the onion rings into the batter and deep-fry until golden.

Serve the pork and onion rings in tramezzini.

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