Sweet & Savoury Glazed Roast Pork Belly
with Spiced Sweet Potato Fries & Ranch Salad
- Eggs
- Milk
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
Ingredients
1
slow-cooked pork belly
1
mixed salad leaves
1
snacking tomatoes
1
ranch dressing
(Contains: Eggs, Milk)
1
Sweet & Savoury Glaze
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia)
1
garlic aioli
(Contains: Eggs)
1
sweet potato fries
Not included in your delivery
olive oil
Cooking Steps
• 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!
