Roast Pork Belly & Lemony Veggies

Name: Roast Pork Belly & Lemony Veggies with Mustard Mayo & Flaked Almonds
Total time: 45 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 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; 1 packet flaked almonds; 1 drizzle vinegar (balsamic or white wine)

with Mustard Mayo & Flaked Almonds

Up to 180$ + Free Treats / Extras for Life

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!

Allergens:

Eggs

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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)

Nutritional Values

Energy (kJ)3629 kJ

Fat66.2 g

of which saturates23.8 g

Carbohydrate33.1 g

of which sugars11.9 g

Protein34.8 g

Sodium729 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

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!