Quick Lemon Pepper Pork Belly

Name: Quick Lemon Pepper Pork Belly with Warm Dill & Parsley Potato Salad
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potatoes; ½ lemon; ¼ tsp salt; 1 packet dill & parsley mayonnaise; 1 sachet lemon pepper seasoning; 1 packet slow-cooked pork belly; 1 apple; 1 cucumber; 1 drizzle balsamic vinegar; 1 bag mixed salad leaves; 2 tsp plain flour

with Warm Dill & Parsley Potato Salad

4.0(14)

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Calories

:

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Protein

:

31.9g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Eggs
Gluten
Wheat

All you need is a little pepper and citrus to bring pork belly to life, then keep up the good work with a hearty, herby potato salad, plus a cucumber and apple-adorned salad for added texture and to cut through the richness.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2

potatoes

½

lemon

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

1 sachet

lemon pepper seasoning

1 packet

slow-cooked pork belly

1

apple

1

cucumber

1 bag

mixed salad leaves

Not included in your delivery

olive oil

¼ tsp

salt

1 drizzle

balsamic vinegar

2 tsp

plain flour

(Contains: Gluten, Wheat;)

Nutritional Values

Energy (kJ)3779 kJ

Fat70.2 g

of which saturates24 g

Carbohydrate35.9 g

of which sugars12.8 g

Protein31.9 g

Sodium725 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Bring a medium saucepan of lightly salted water to the boil. Cut potato into bite-sized chunks. Zest lemon to get a pinch, then slice into wedges. • Cook potato in the boiling water until easily pierced with a knife, 10-12 minutes. Drain, then return to saucepan. • Add a squeeze of lemon juice, the lemon zest, the salt and dill & parsley mayonnaise. Toss until well coated. Cover to keep warm.

2

• While the potato is cooking, combine the plain flour and lemon pepper seasoning on a plate. Season with salt and pepper. • Using a 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, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork belly (no need for oil) over high heat, tossing, until golden, 8-10 minutes. In the last 2 minutes of cook time, add lemon pepper seasoning to the pan. Transfer to a paper towel-lined plate.

3

• While the pork is cooking, thinly slice apple. Thinly slice cucumber into half-moons. • In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then add cucumber, apple and mixed salad leaves. Toss to coat.