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. This meal is all about the little differences – the mix of herbs spicing up the pork, the flavourful couscous loaded with roasted veggies and the dill-parsley mayo drizzle that will become your new favourite collaboration.
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.
Ingredients
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
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Preheat oven to 240°C/220°C 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. Once veggies are cooked, remove tray from oven and set aside to cool slightly.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Place 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!). • Using a sharp knife, score 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. • Heat grill to high. Flip pork skin-side up. Grill pork until skin is golden and crispy, 15-25 minutes.
TIP: Keep an eye on the pork when grilling, it can burn fast!
• To the tray with the roasted 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 dill & parsley mayonnaise. Enjoy!