Double Roast Pork Belly & Rosemary Gravy
with Veggie Medley & Flaked Almonds
- Almond
- Gluten
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
Listen for the crunch as you dive into this melt-in-your-mouth roast pork, featuring the absolute gold-standard of crackling. Drizzled in a rosemary-infused gravy and served alongside a sweet medley of oven-baked gems, it’s a pub-quality feed from the comfort of your own kitchen.
Ingredients
1 packet
Peeled & Chopped Pumpkin
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Baby Spinach Leaves
1
Zucchini
1 sachet
Aussie Spice Blend
800 g
Slow-Cooked Pork Belly
2
Potato
1
Carrot
1 packet
Rosemary
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced.
• Cut potato, carrot and zucchini into bite-sized chunks.
• Pick rosemary leaves (see ingredients), then roughly chop.
• Place peeled & chopped pumpkin, potato, carrot and zucchini on a lined oven tray.
• Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat.
• Roast until tender, 20-25 minutes.
• Meanwhile, place slow-cooked pork belly in a large heatproof bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry with paper
towel (this helps the crackling crisp!).
• Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt.
• Place pork pieces, skin-side down, on a second lined oven tray. Roast until lightly browned, 15-20 minutes.
• When veggies are done, remove from oven and allow to cool slightly. Flip pork skin-side up. Heat grill to high. Grill pork until skin is golden and crispy,
15-25 minutes.
TIP: Spread pork over two lined oven trays if your tray is getting crowded.
• When pork belly has 5 minutes remaining, re-fill and boil the kettle.
• In a medium heatproof bowl, combine gravy granules, rosemary, the cracked
black pepper and boiling water (see ingredients), whisking, until smooth,
1 minute.
• To the tray with roast veggies, add baby spinach leaves. Season to taste with salt and pepper. Slice pork belly (if preferred).
• Divide roast pork belly and veggie medley between plates.
• Top with rosemary gravy and sprinkle over flaked almonds to serve. Enjoy!
