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

Name: Oven-Ready Pork Belly & Mediterranean Veggies with Dill & Parsley Mayo Shortcut ingredients | <5 min prep | Quick assembly
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 bag Potato, Carrot & Zucchini Mix; 1 sachet mediterranean seasoning; 1 packet slow-cooked pork belly; 1 bag baby spinach leaves; drizzle vinegar (balsamic or white wine); 1 packet dill & parsley mayonnaise

Shortcut ingredients | <5 min prep | Quick assembly

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This meal is all about the little differences – the mix of herbs spicing up the pork, the flavourful roasted veggies and the dill-parsley mayo dollop that will become your new favourite collaboration.

Allergens:

Eggs

The quantities provided above are averages only.

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

DifficultyEasy

Ingredients

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: Eggs;)

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3702 kJ

Fat70.2 g

of which saturates24 g

Carbohydrate30 g

of which sugars10.7 g

Protein33.3 g

Sodium1032 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• 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 crackling (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!