Roast Pork Belly & Mumbai Coconut Sauce
with Roasted Root Veggie TossIt's roast pork, but not as you know it! We're using our mild, yet flavourful Mumbai 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!
Ingredients
400 g
Slow-Cooked Pork Belly
1 packet
Baby Spinach Leaves
1
Sweet Potato
1 packet
Coconut Milk
1
Beetroot
1 sachet
Mumbai Spice Blend
1
Carrot
1
Garlic
1
Brown Onion
Utensils
Cooking Steps
• 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.
• Using paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks.
• In a large frying pan, cook pork belly (no need for oil) over high heat, tossing, until golden, 8-10 minutes.
• Transfer to a plate lined with paper towel.
TIP: Start the pork belly in a cold frying pan to help the fat melt without burning.
• 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 pork resting juices and simmer until thickened, 1-2 minutes. Season with salt and pepper.
• Once roasted veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray. Toss to combine. Season to taste. Slice pork belly.
• Divide roasted root veggie toss between plates. Top with pork belly. • Spoon over Mumbai coconut sauce to serve. Enjoy!
