Classic Double Roast Pork Belly & Pepper Gravy
with Veggie Medley & Flaked Almonds- Almond
- Gluten
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
Listen for the crunch! This melt-in-your-mouth roast pork comes with crackling perfection, drizzled in a peppery sauce and served with a sweet medley of oven-baked gems. Pub-quality flavour, right from your own kitchen.
Ingredients
1 packet
Peeled & Chopped Pumpkin
1 packet
Flaked Almonds
(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
1 packet
Gravy Granules
(Contains: Gluten, May contain traces of allergens, Soy, Sulphites, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Wheat;)
1 packet
Baby Spinach Leaves
1
Zucchini
1 sachet
Aussie Spice Blend
800 g
Slow-Cooked Pork Belly
2
Potato
1
Carrot
1 packet
Rosemary
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. Cut potato, carrot and zucchini into bite-sized chunks. • Place peeled & chopped pumpkin, potato, carrot and zucchini on a lined oven tray. • Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, place slow-cooked pork belly in a large bowl and cover with the 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 the 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 second lined oven tray. Roast until lightly browned, 15-20 minutes. • When veggies are done, remove from oven and allow to cool slightly. Flip pork skin-side up. Heat grill to high. Grill pork until skin is golden and crispy, 15-25 minutes. TIP: Keep an eye on the pork when grilling, it can burn fast! TIP: Spread pork over two lined oven trays if your tray is getting crowded.
• When pork belly has 5 minutes remaining, re-fill and boil the kettle. • In a medium bowl, combine gravy granules, the cracked black pepper and boiling water (1/2 cup for 2P / 1 cup for 4P), whisking, until smooth, 1 minute. Season with pepper. • To tray with roasted veggies, add baby spinach leaves and toss to coat.
• Slice pork belly if preferred. • Divide classic roast pork belly and veggie medley between plates. • Top with peppercorn gravy and sprinkle over flaked almonds to serve. Enjoy!
