Roast Pork Belly & Apple-Rocket Salad
with Parmesan Mash & Horseradish Sauce
- Almond
- Milk
- Eggs
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Step aside, as slow-cooked pork belly is here to stay and stay it shall! Seasoned with Aussie spice blend and paired with a cheesy Parmesan mash, You've got a gourmet-level dish that is ready to be devoured!
Ingredients
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
Parmesan Cheese
(Contains: Milk;)
1 sachet
Aussie Spice Blend
350 g
Slow-Cooked Pork Belly
2
Potato
Spinach, Rocket & Fennel Mix
1
Apple
1 packet
Horseradish Sauce
(Contains: Milk, Eggs;)
1
Carrot
1 packet
Mustard Cider Dressing
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Using a paper towel, pat slow-cooked pork belly until dry. Rub with a generous pinch of salt. • Place pork pieces fat-side up on a lined oven tray. • Roast until lightly browned, 15-20 minutes. • Heat grill to high. Remove pork from oven and sprinkle over Aussie spice blend. Grill pork until skin is golden and crispy, 15-25 minutes.
TIP: Keep an eye on the pork when grilling. You want it golden and cripsy but not burnt!
• While the pork is roasting, boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the butter(for the mash), the milk and shaved Parmesan cheese to potato. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Just before serving, in a small heatproof bowl, add horseradish sauce, the water and the butter (for the sauce). Microwave in 10 second bursts, stirring, until melted and combined. • Grate carrot. • Thinly slice apple.
• In a large bowl, combine spinach, rocket & fennel mix, carrot, apple and mustard cider dressing (see ingredients). Season. • Divide Parmesan mash, apple-rocket salad and pork belly between plates. • Sprinkle over flaked almonds. Serve with horseradish sauce. Enjoy!
