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Mediterranean Recipes

Oven-Ready Pork Belly & Mediterranean Veggies

Oven-Ready Pork Belly & Mediterranean Veggies

Oven-Ready Pork Belly & Mediterranean Veggies

with Dill & Parsley Mayo

Get up to $230 off

Allergens:

Eggs

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 Time40 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

350 g

Slow-Cooked Pork Belly

1 packet

Baby Spinach Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs;)

1 sachet

Mediterranean Spice Blend

Potato, Carrot & Zucchini Mix

Nutritional Values

Calories975 kcal

Energy (kJ)4080 kJ

Fat79 g

of which saturates28 g

Carbohydrate29 g

of which sugars10.4 g

Dietary Fibre13.4 g

Protein37.2 g

Sodium790 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Place potato, carrot & zucchini mix on a lined oven tray. • Sprinkle with Mediterranean seasoning, drizzle with olive oil and season with salt. Toss to coat. • Roast veggies until tender, 25-30 minutes. Once veggies are cooked, remove tray from oven and set aside to cool slightly.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2

• Place slow-cooked pork belly in a large 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 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 lined oven tray. Roast until lightly browned, 15-20 minutes. • Heat grill to high. Flip pork skin-side up. Grill pork until skin is crackling (golden and crispy), 15-25 minutes.

TIP: Keep an eye on the pork when grilling, it can burn fast!

3

• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of the vinegar. Toss to combine. Season to taste. • Slice pork belly. Divide pork and roast veggie toss between plates. • Serve with dill & parsley mayonnaise. Enjoy!

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