Roast Pork Belly & Mumbai Sauce
with Roasted Root Veggie Toss
Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish - which you'll see in tonight's roast pork belly and veggie toss. Delish!
Ingredients
1 packet
Baby Spinach Leaves
1
Beetroot
1
Brown Onion
1
Brussels Sprout
1 packet
Coconut Milk
1
Garlic
1 sachet
Mumbai Spice Blend
400 g
Slow-Cooked Pork Belly
1
Sweet Potato
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. Place the slow-cooked pork belly in a large bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel. (This step helps the crackling get crispy!)
• Cut beetroot and brown onion into thin wedges.
• Cut carrot and sweet potato into bite-sized chunks.
• Place veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat. Roast until tender, 25-30 minutes
• 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 lined oven tray. Roast until lightly browned, 15-20 minutes.
• Flip pork skin-side up. Heat the grill to high. Grill pork until skin is crackling (golden and crispy), 15-25 minutes.
TIP: Keep an eye on the pork when grilling, it can burn fast!
• While lamb is resting, finely chop garlic.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook Mumbai spice blend and garlic, stirring until fragrant, 1 minute.
• Stir in coconut milk, the brown sugar and any resting lamb juices and simmer until thickened, 1-2 minutes. Season to taste.
• Once roasted veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray. Toss to combine. Season to taste.
• Slice pork. • Divide roasted root veggie toss between plates. Top with pork belly.
• Spoon over Mumbai coconut sauce to serve. Enjoy!
