Oven-Baked Pork Belly & Pumpkin Salad
with Japanese-Style Dressing- Gluten
- Soy
- Wheat
- Sesame
The best thing about this meal, is the deliciously crispy pork belly. Or maybe it's the tender roast veggies, glazed with Japanese-style dressing and topped with salad leaves. Roasted to golden perfection and completely in the oven, you'll quickly be giving this one a 10/10.
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1
Carrot
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Mixed Salad Leaves
1
Pumpkin
400 g
Slow-Cooked Pork Belly
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
Utensils
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 mixed salad leaves, roast veggies,
Japanese-style dressing and a drizzle of vinegar.
• Slice pork belly.
• Divide pumpkin salad between bowls. Top with roast pork belly to serve. Enjoy!
