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

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

Up to 180$ + Free Treats / Extras for Life

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!

Allergens:

Almond

•Eggs

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked pork belly

1 bag

Potato, Carrot & Zucchini Mix

1 sachet

garlic & herb seasoning

1 bag

thyme

1 packet

mustard cider dressing

1 packet

slivered almonds

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

1 packet

Italian truffle mayonnaise

(Contains: Eggs;)

1 bag

spinach & rocket mix

Not included in your delivery

1

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

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• 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.

2

• 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!

3

• 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!

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