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 caramelises.
Cooking Time (includes preparation time): 4 Hour
450g of 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 the pork belly on a baking tray. Cut and scatter 1⁄8 of an onion around the pork.
Into a bowl, add 1 1⁄2 teaspoons of paprika, 1 1⁄2 teaspoons of brown sugar, 2 crushed garlic cloves, 1 1⁄2 tablespoons of tomato puree and 4 tablespoons of vinegar. Season with pepper and mix everything together.
Pour the rub over the pork and mix it in. Pour 400ml of vegetable stock into the tray. Cover the tray with tin foil. Place in the oven for 3 1⁄2 hours.
After 3 1⁄2 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 caramelise and become sticky.
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.