
1
Garlic
1 packet
Baby Spinach Leaves
1
Beetroot
2
Sweet Potato
1
Brown Onion
1 sachet
Mumbai Spice Blend
1 packet
Coconut Milk
400 g
Slow-Cooked Pork Belly
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat)
• 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!