Sticky 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
All-American Spice Blend
1 packet
Snacking Tomatoes
Spinach, Rocket & Fennel Mix
1 packet
Sweet & Savoury Glaze
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
350 g
Slow-Cooked Pork Belly
2
Sweet Potato
1
Carrot
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.
• Meanwhile, cut sweet potato into fries. • Place fries on a baking paper-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 and ranch dressing. Season to taste.
• In a small heatproof bowl, microwave sweet & savoury glaze in 10 second bursts until fragrant. • Divide roast pork belly, spiced sweet potato fries and tomato fennel salad between plates. • Pour sweet & savoury glaze over pork. Serve with garlic aioli. Enjoy!
