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!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The creamy maple dressing and apple-green bean salad were highlights, though the pork itself was described as bland by some — a spice rub or seasoning before cooking would help boost the flavour.
- Ease of prep: The hasselback sweet potato took longer to prep than the recipe suggested, and oddly shaped potatoes made the slicing step tricky. The recipe does not specify how long to soak the pork belly in boiling water, so aim for a thorough pat-dry before cooking for the best crackling result.
- Suggestions: Many reviewers found the air fryer cook time of 20–25 minutes at 200°C was not long enough to achieve proper crackling — extending the time significantly improved the result. Those without an air fryer noted the oven method was less effective for crisping the skin. One reviewer suggested apple sauce as a natural accompaniment to the pork.
- Portions: Several reviewers found the pork belly portions very small once divided between two people, and many noted the meat was predominantly fat with very little lean — this is worth keeping in mind if you prefer a meatier cut.
