Roast Pork Belly & Lemony Veggies
with Mustard Mayo & Flaked Almonds- Eggs
- Almond
- Milk
- May contain traces of allergens
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Enjoy a decadent, home-cooked meal with minimal fuss! Simply pop the ingredients in the oven to cook and quickly assemble for a dinner winner. Paired with lemony veggies and mustard mayo, you'll be craving this dish again in no time! *We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
2
potato
1 bag
Carrot & Zucchini Mix
1 sachet
lemon pepper seasoning
1 packet
slow-cooked pork belly
1 bag
baby spinach leaves
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite sized chunks. • Place sweet potato and carrot & zucchini mix on a lined oven tray. • Sprinkle with lemon pepper seasoning, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, place slow-cooked pork belly in a large heatproof bowl and cover with the boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this step helps the crackling get crispy!). • Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a second lined oven tray. Roast until lightly browned, 15-20 minutes. • When veggies are done, remove from oven and allow to cool slightly. • 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!
• Add baby spinach leaves and a drizzle of vinegar and olive oil to the tray with roasted veggies. Toss to coat.
• Slice pork belly. • Divide roast pork belly and lemony veggies between plates. • Drizzle over mustard mayo to serve. Sprinkle with flaked almonds to garnish. Enjoy!
