Roast Pork Belly & Béarnaise Sauce with Roast Rosemary Potatoes & Semi-Dried Tomato Salad
Shortcut ingredients | <5 min prep | Quick assembly- Walnut
- Milk
- Eggs
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Wheat
- Gluten
- Sulphites
Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. Pre-prepped ingredients make cooking so much easier. With pre-chopped potato, slow-cooked pork and a spinach, rocket and fennel mix, you'll have a meal for the ages on the table in no time. *Unfortunately, this week’s horseradish was in short supply, so some customers will receive béarnaise sauce instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
Rocket
1 packet
Chopped Potato
1 sachet
Aussie Spice Blend
1 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
350 g
Slow-Cooked Pork Belly
1 sachet
Garlic & Herb Seasoning
1 packet
Rosemary
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1 packet
Horseradish Sauce
(Contains: Milk, Eggs;)
1 packet
Mustard Cider Dressing
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • 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!). • Pick and finely chop rosemary. • Place chopped potato on a lined oven tray. Add a drizzle of olive oil, garlic & herb seasoning and rosemary. Toss to coat. Roast potato until tender, 20-25 minutes. • Using a sharp knife, score the pork skin in 1cm intervals, without cutting into the flesh. Rub all over with a pinch of salt. • Place pork pieces, skin-side down, on a second lined oven tray. Roast until lightly browned, 15-20 minutes. • Remove pork from oven and sprinkle over Aussie spice blend. Flip pork skin-side up. Heat grill to high. Grill pork until skin is golden and crispy, 15-25 minutes. TIP: Keep an eye on the pork when grilling, it can burn fast!
• Just before serving, in a small heatproof bowl, add béarnaise sauce, the water and the butter. Microwave in 10 second bursts, stirring, until combined.
• In a large bowl, combine spinach, rocket & fennel mix, semi-dried tomatoes, walnuts and mustard cider dressing (see ingredients). Season. • Slice pork belly. • Divide pork, potatoes and salad between plates. • Serve with béarnaise sauce. Enjoy!
