Oven-Ready Pork Belly & Mediterranean Veggies
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Oven-Ready Pork Belly & Mediterranean Veggies

Oven-Ready Pork Belly & Mediterranean Veggies

with Dill & Parsley Mayo

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.

Quick Prep
Climate Superstar

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


vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)3702 kJ
Fat70.2 g
of which saturates24.1 g
Carbohydrate30 g
of which sugars10.8 g
Protein33.3 g
Sodium1032 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Large Frying Pan



• 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!