Roast Pork Belly & Lemony Veggies
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Roast Pork Belly & Lemony Veggies

Roast Pork Belly & Lemony Veggies

with Fetta, Mustard Mayo & Flaked Almonds

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!

Quick Prep

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

Preparation Time45 minutes
Cooking Time


Serving amount



1 bag

Carrot & Zucchini Mix

1 sachet

lemon pepper seasoning

1 packet

slow-cooked pork belly

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

Mustard Mayo

(Contains Egg; May be present: Milk. )

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)3769 kJ
Fat69 g
of which saturates25.7 g
Carbohydrate33.1 g
of which sugars11.9 g
Protein37 g
Sodium942 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper



• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. Cut potato into bite sized chunks. • Place 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 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 the 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!


• To the oven tray with roasted veggies, add baby spinach leaves and a drizzle of vinegar and olive oil. 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 and fetta cubes to serve. Enjoy!