Roast Pork Belly & Mustard-Cider Veggie Toss with Truffle Mayo
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Roast Pork Belly & Mustard-Cider Veggie Toss with Truffle Mayo

Roast Pork Belly & Mustard-Cider Veggie Toss with Truffle Mayo

Shortcut ingredients | <5 min prep | Quick assembly

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. This one calls for a round of applause for our slow-cooked pork belly! Paired with mustard-cider veggies and truffle mayo, you'll be thanking the high heavens for the delicious meal you're about to devour!


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 Time40 minutes
Cooking Time


Serving amount

1 packet

slow-cooked pork belly

1 bag

Potato, Carrot & Zucchini Mix

1 sachet

garlic & herb seasoning

1 bag


1 packet

mustard cider dressing

1 packet

slivered almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

1 packet

Italian truffle mayonnaise

(Contains Egg;)

1 bag

spinach & rocket mix

Not included in your delivery


olive oil


Nutritional Values

Energy (kJ)4458 kJ
Fat87.4 g
of which saturates25.8 g
Carbohydrate34.2 g
of which sugars12.4 g
Protein36.1 g
Sodium849 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. • Using paper towel, pat slow-cooked pork belly dry. Rub with a generous pinch of salt. • Place pork pieces fat-side up on a foil-lined oven tray. Roast until lightly browned, 15-20 minutes. • Place potato, carrot & zucchini mix on a oven tray lined with baking paper. Drizzle with olive oil, sprinkle with garlic & herb seasoning and tear over thyme leaves. Season with salt and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly.


• Heat the grill to high. Grill pork until skin is golden and crispy, 15-25 minutes. • Meanwhile, to the tray with the roasted veggies, add spinach & rocket mix and mustard cider dressing. Toss to coat.

TIP: Keep an eye on the pork when grilling. You want it golden and crispy, but not burnt!


• Slice roast pork belly. • Divide pork and mustard-cider veggie toss between plates. • Sprinkle slivered almonds over veggies. • Top with a dollop of Italian truffle mayonnaise to serve. Enjoy!