These little toastie pockets by Warburton’s are so quick and easy. Definitely give them a go MOB!
Make sure you give the pork a good 25-30 mins after the slow cook, without any tin foil, so it caramelizes.
Cooking Time (includes preparation time): 4 Hour
450g Pork Belly - £2.70
Cider Vinegar - £0.50
Tomato Puree - £0.35
Garlic - £0.30
Red Onion - £0.21
5 Gherkins - £0.30
Emmental - £2.00
Paprika - £0.85
Vegetable Stock - £0.50
Brown Sugar - £0.71
4 Pack of Warburton’s Toastie Pockets - £1.15
Total Cost – £9.52 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 140°C/284°F.
Place pork belly on a baking tray. 8th an onion and scatter the slices around the pork.
Into a bowl, add a teaspoon and a half of paprika, a teaspoon and a half of brown sugar, 2 crushed cloves of garlic, a tablespoon and a half of tomato puree and 4 tablespoons of vinegar. Season with pepper, and then mix everything together.
Pour the rub over the pork. Mix it in. Then, pour 400ml vegetable stock into the tray. Cover the tray with tin foil, and place in the oven for 3 and a half hours.
After 3 and a half hours, take the pork out of the oven. Remove tin foil. Pull it apart with two forks. Place back into the oven at 180°C/356°F for 30 minutes, allowing it to get sticky and caramelize.
Slice up some gherkins.
Toastie time. Load your toastie pocket up with pork, gherkins and slices of Emmental. Place the toastie pocket in the toaster and toast for 3-4 minutes, until they are golden brown. Pop the toaster and tuck in. Delish.