Pork Belly & Roast Veggie Toss
with Mumbai Coconut Sauce
This Diwali season, celebrate the festivities by enjoying this roast lamb delight! We're using our mild, yet flavourful North Indian spice blend to lift succulent pork belly to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty!
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Ingredients
1 packet
slow-cooked pork belly
1
beetroot
1
carrot
1
sweet potato
1 clove
garlic
1 packet
coconut milk
1 bag
baby spinach leaves
1
brown onion
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
½ tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240ºC/220ºC fan-forced. • Cut beetroot and brown onion into thin wedges. Cut carrot and sweet potato into bite-sized chunks. Place prepped veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, using paper towel, pat pork belly until dry. Rub with a generous pinch of salt. Place pork pieces fat-side up on a lined oven tray. Roast until lightly browned, 15-20 minutes.
• While pork is resting, finely chop garlic. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend and garlic, stirring, until fragrant, 1 minute. • Stir in coconut milk, the brown sugar and any resting lamb juices and simmer until thickened, 1-2 minutes. Season to taste. • Once roasted veggies are done, add baby spinach leaves and a drizzle of the white wine vinegar. Toss to combine. Season to taste. • Heat grill to high. Grill pork until skin is golden and crispy, 15-25 minutes.
• Slice pork. • Divide roast veggie toss between plates. • Top with pork. Spoon over Mumbai coconut sauce. Enjoy!