Oven-Ready Pork Belly & Mediterranean Veggies with Dill & Parsley Mayo
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Oven-Ready Pork Belly & Mediterranean Veggies with Dill & Parsley Mayo

Oven-Ready Pork Belly & Mediterranean Veggies with Dill & Parsley Mayo

Shortcut ingredients | <5 min prep | Quick assembly

Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. In this three-step recipe, an already slow-cooked pork belly is the real MVP; while it finishes in the oven with a couple of other shortcut ingredients, all you have to do is roast the veggies, which adds a perfect addition to this dinnertime delight.

Unfortunately, this week’s slivered almonds was in short supply. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time


Serving amount

1 bag

Potato, Carrot & Zucchini Mix

1 sachet

mediterranean seasoning

1 packet

slow-cooked pork belly

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)3695 kJ
Fat70.2 g
of which saturates24 g
Carbohydrate30 g
of which sugars10.7 g
Protein32.9 g
Sodium1019 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper



• Preheat oven to 240ºC/220ºC fan-forced. • Place potato, carrot & zucchini mix on a lined oven tray. • Sprinkle with Mediterranean seasoning, drizzle with olive oil and season with salt. Toss to coat. • Roast veggies, until tender, 25-30 minutes. Set aside to cool slightly.

TIP: If your oven tray is crowded, divide the veggies between two trays.


• Meanwhile, pat slow-cooked pork belly dry with paper towel. Drizzle with olive oil, then rub over a good pinch of salt. • Place pork, fat-side up, on a second lined oven tray. • Roast until lightly browned, 20-25 minutes. • Turn grill to high. • Grill pork, until skin is golden and crispy, 15 minutes.


• To the tray with the slightly cooled roast veggies, add baby spinach leaves and a drizzle of the vinegar. Toss to combine. Season to taste. • Slice pork belly. • Divide pork and roast veggie toss between plates. • Serve with a dill & parsley mayonnaise. Enjoy!