Sticky Double Pork Belly & Tomato-Fennel Salad
with Spiced Sweet Potato Fries & Garlic Aioli
Juicy, juicy slow-cooked pork belly is taking centre stage and when it's paired with sweet and savoury glaze, you've got a winner dinner! Don't forget your obligatory spiced sweet potato fries and creamy ranch salad to round out this meal!
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.
Ingredients
2 packet
slow-cooked pork belly
2
sweet potato
1 sachet
All-American spice blend
1 punnet
snacking tomatoes
1
carrot
1 bag
Spinach, Rocket & Fennel Mix
1 packet
ranch dressing
(Contains: Egg, Milk;)
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
garlic aioli
(Contains: Egg;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. Pat dry slow-cooked pork belly with paper towel. • Drizzle with olive oil, then rub over a good pinch of salt. Place pork, fat-side up, on a foil-lined oven tray. • Roast until lightly browned, 20-25 minutes. • Turn grill to high. Grill pork until skin is golden and crispy, a further 10-15 minutes.
TIP: Spread pork over two trays if your tray is getting crowded!
• Meanwhile, cut sweet potato into fries. • Place sweet potato fries on a second lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, halve snacking tomatoes. Grate carrot. • In a large bowl, combine spinach, rocket & fennel mix, carrot, tomato, ranch dressing. Season to taste.
• In a small heatproof bowl, microwave the sweet & savoury glaze in 10 second bursts until fragrant. • Divide roast pork belly, spiced sweet potato fries and ranch salad between plates. • Pour sweet & savoury glaze over pork. Serve with garlic aioli. Enjoy!