Sweet & Savoury Glazed Roast Pork Belly with Spiced Sweet Potato Fries & Ranch Salad
Shortcut ingredients | <5 min prep | Quick assembly
Ready to rock 'n' roll, this slow-cooked pork belly is prepped and ready to be cooked to perfection and when slathered with sweet & savoury glaze, the flavour is unmatched. Pair it with SP fries and an easy ranch salad and you'll be thanking us later!
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
slow-cooked pork belly
1 bag
sweet potato fries
1 sachet
All-American spice blend
1 punnet
snacking tomatoes
1 bag
mixed salad leaves
1 packet
ranch dressing
(Contains: Eggs, Milk;)
1 packet
Sweet & Savoury Glaze
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Using paper towel, pat slow-cooked pork belly until 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. • Heat grill to high. Grill pork until skin is golden and crispy, a further 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 pork and fries have 5 minutes remaining, halve snacking tomatoes. • In a large bowl, combine mixed salad leaves, snacking tomatoes 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. Serve with garlic aioli. Enjoy!
