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.
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.
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
olive oil
drizzle
vinegar (white wine or rice wine)
• 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!
• 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!
• 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.
• Slice pork belly. • Divide pumpkin salad between bowls. Top with roast pork belly to serve. Enjoy!