Sweet & Savoury Glazed Roast Pork Belly with Spiced Sweet Potato Fries & Ranch Salad
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. Ready to rock 'n' roll, this slow-cooked pork belly is prepped and ready to be cooked to perfection and when slathered with sweet and savoury glaze, the flavour is unmatched. Pair it with sweet potato fries and an easy ranch salad and you'll be thanking us later!
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
1 packet
slow-cooked pork belly
1 bag
mixed salad leaves
1 punnet
snacking tomatoes
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;)
1 bag
sweet potato fries
1 sachet
All-American spice blend
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. Place slow-cooked pork belly in a large bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this step helps the crackling get crispy!). • Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a lined oven tray. Roast until lightly browned, 15-20 minutes. • Heat grill to high. Flip pork skin-side up. Grill pork until skin is crackling (golden and crispy), 15-25 minutes.
TIP: Keep an eye on the pork when grilling. You want it golden and crispy, but not burnt!
• Meanwhile, 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.
• When the pork and fries have 5 minutes remaining, in a large bowl, combine mixed salad leaves, snacking tomatoes (slice if desired) and ranch dressing. Season to taste • Divide roast pork belly, spiced sweet potato fries and ranch salad between plates. • Pour sweet & savoury glaze over pork. • Top with a dollop of garlic aioli to serve. Enjoy!