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Crispy Double Pork Belly & Pumpkin Slaw
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Crispy Double Pork Belly & Pumpkin Slaw

Crispy Double Pork Belly & Pumpkin Slaw

with Japanese Dressing

This slow-cooked pork belly deserves a salad that is as delicious as it is, so we’ve taken some staple veggies (carrot and pumpkin) and added a sprinkling of Asian BBQ seasoning to really take things to the next level. Fancy it up even further by teaming the veg with our super slaw mix and Japanese style dressing.

Allergens:
Gluten
Soja
Wheat
Sesamzaad

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 Time45 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

pumpkin

1 sachet

asian bbq seasoning

2 packet

slow-cooked pork belly

1 packet

slaw mix

1 packet

mixed salad leaves

1 packet

japanese-style dressing

Not included in your delivery

olive oil

drizzle

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)3813 kJ
Calories911 kcal
Fat69.9 g
of which saturates27.5 g
Carbohydrate32.8 g
of which sugars25.5 g
Dietary Fibre14.8 g
Protein37.7 g
Sodium942 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper

Cooking Steps

1
1

• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. • Cut carrot and pumpkin into bite-sized chunks. • Place carrot and pumpkin on a lined oven tray. • Drizzle with olive oil, sprinkle with Asian BBQ seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

2
2

• Meanwhile, place slow-cooked pork belly in a large heatproof 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 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!

3
3

• When pork is done, in a large bowl, combine deluxe salad mix, mixed salad leaves, roast veggies, a drizzle of vinegar and Japanese style dressing.

4
4

• Slice pork belly. • Divide pumpkin salad between bowls. Top with roast pork belly to serve. Enjoy!

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