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

Name: Roast Pork Belly & Mustard-Cider Veggie Toss with Truffle Mayo Shortcut ingredients | <5 min prep | Quick assembly
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Italian Truffle Mayonnaise; 1 packet Flaked Almonds; Spinach, Rocket & Fennel Mix; 350 g Slow-Cooked Pork Belly; Potato, Carrot & Zucchini Mix; 1 sachet Garlic & Herb Seasoning; 1 sachet Thyme; 1 packet Mustard Cider Dressing

Shortcut ingredients | <5 min prep | Quick assembly

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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:

Eggs

•Almond

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time40 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Italian Truffle Mayonnaise

(Contains: Eggs;)

1 packet

Flaked Almonds

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

Spinach, Rocket & Fennel Mix

350 g

Slow-Cooked Pork Belly

Potato, Carrot & Zucchini Mix

1 sachet

Garlic & Herb Seasoning

1 sachet

Thyme

1 packet

Mustard Cider Dressing

Nutritional Values

Calories1060 kcal

Energy (kJ)4430 kJ

Fat86.1 g

of which saturates28.7 g

Carbohydrate33.3 g

of which sugars12 g

Dietary Fibre16 g

Protein38.2 g

Sodium804 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

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!