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Pork Belly & Roast Veggie Salad

Pork Belly & Roast Veggie Salad

with Indian Coconut Sauce
Recipe Development Team
Recipe Development TeamUpdated on September 23, 2025
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Calories
838 kcal
Protein
49.4g protein
Preparation Time
35 minutes
Difficulty
Easy
Allergens:
  • Gluten
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

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)

Calories838 kcal
Energy (kJ)3510 kJ
Fat49.4 g
of which saturates26.7 g
Carbohydrate49.6 g
of which sugars27.9 g
Dietary Fibre15.3 g
Protein49.4 g
Sodium686 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• 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!

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