One-Tray Pork Belly & Pumpkin Salad
with Japanese Dressing
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Carrot
1
Pumpkin
1
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1
Slow-Cooked Pork Belly
1
Deluxe Salad Mix
1
Mixed Salad Leaves
1
Japanese Dressing
(Contains: Soy, Sesame;)
Not included in your delivery
olive oil
Cooking Steps
• 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!
