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Roast Pork Belly & Lemony Pre-Prepped Veg

Roast Pork Belly & Lemony Pre-Prepped Veg

with Mojo Verde Topping
Recipe Development Team
Recipe Development TeamUpdated on May 12, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
671 kcal
Protein
: 
46g protein
Preparation Time
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Baby Spinach Leaves

1 sachet

Lemon Pepper Seasoning

1

Mojo Verde

(May be present: Milk.)

1 packet

Roast Veggie Mix

400 g

Slow-Cooked Pork Belly

1

Zucchini

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Energy (kJ)2810 kJ
Calories671 kcal
Fat40.9 g
of which saturates12.5 g
Carbohydrate29.6 g
of which sugars14.3 g
Dietary Fibre8.5 g
Protein46 g
Sodium734 mg
The average adult daily energy intake is 8700 kJ
•Baking Paper

Cooking Steps

PDF
Roast the veggies
1

• Boil the kettle. Preheat oven to 240°C/220°C fan-forced.
• Slice zucchini into half-moons.
• Place zucchini and roast veggie 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. 

Roast the pork belly
2

• Meanwhile, place slow-cooked pork belly in a large heatproof bowl and cover with 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!

Toss the veggies
3

• Add baby spinach leaves and a drizzle of vinegar and olive oil to the tray with roasted veggies. Toss to coat.  

Finish & serve
4

• Slice pork belly.
• Divide roast pork belly and lemony veggies between plates.
• Top with mojo verde to serve. Enjoy!

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