Double Crispy Pork Belly & Hasselback Sweet Potato
with Apple-Green Bean Salad & Maple Dressing
- Pecan
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Give Dad the royal treatment this Father's Day with melt-in-your-mouth pork belly roasted until beautifully golden and crisp. It pairs spectacularly with fan-favourite hasselback sweet potato and a creamy maple green bean salad that cuts right through the rich decadence. This is a feast that guarantees you favourite-child status.
Ingredients
1 packet
Rosemary
2
Sweet Potato
1 packet
Green Beans
1
Apple
800 g
Slow-Cooked Pork Belly
1
Gourmet Leaf Mix
1 packet
Pecans
(Contains: Pecan May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pine nut, Pistachio, Sesame, Soy, Walnut)
1
Creamy Maple Dressing
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the
kettle.
• Pick and finely chop rosemary (see ingredients).
• Cut each sweet potato in half lengthways.
• Place 1 half of sweet potato, flat-side down, on
a board between two wooden spoon handles (or
chopsticks). Thinly slice without cutting all the
way through.
• Place on a lined oven tray, flat-side down and
repeat with remaining sweet potato. Sprinkle over
rosemary and drizzle with olive oil.
• Roast until tender, 30-35 minutes.
• Meanwhile, trim and halve green beans.
• Thinly slice apple into wedges.
• Place slow-cooked pork belly in a large heatproof
bowl and cover with boiling water.
• Using tongs, remove pork carefully and pat dry
using paper towel (this step helps the crackling
get crispy!).
• Using a sharp knife, score the skin in 1cm intervals,
without cutting into the flesh. Rub all over with a
generous pinch of salt.
• Set your air fryer to 200°C.
• Place pork into air fryer basket and cook until skin is
crackling (golden and crispy), 20-25 minutes.
TIP: No air fryer? Using paper towel, pat slow-cooked
pork belly and wipe off any excess fat until dry. Cut pork
into 2cm chunks. In a large frying pan, cook pork belly
(no need for oil) over high heat, tossing, until golden,
8-10 minutes. Transfer to a paper towel-lined plate.
• While the pork is cooking, in a large frying pan, heat
a drizzle of olive oil over high heat.
• Cook green beans until tender, 4-5 minutes.
Transfer to a large bowl and allow to cool slightly.
• To the bowl with charred green beans, add gourmet
leaf mix, apple, pecans and a drizzle of olive oil and
white wine vinegar. Toss to combine and season to
taste with salt and pepper.
• Slice pork (if preferred).
• Divide crispy pork belly, hasselback sweet potatoes
and apple-green bean salad between plates. Drizzle
creamy maple dressing over salad to serve. Enjoy!
