Sweet & Savoury Glazed Roast Pork Belly with Spiced Sweet Potato Fries & Ranch Salad

Name: Sweet & Savoury Glazed Roast Pork Belly with Spiced Sweet Potato Fries & Ranch Salad Shortcut ingredients | <5 min prep | Quick assembly
Total time: 45m
Yield: 2
Ingredients: olive oil; 1 packet slow-cooked pork belly; 1 bag mixed salad leaves; 1 punnet snacking tomatoes; 1 packet ranch dressing; 1 packet Sweet & Savoury Glaze; 1 packet garlic aioli; 1 bag sweet potato fries; 1 sachet All-American spice blend

Shortcut ingredients | <5 min prep | Quick assembly

4.0(201)

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Calories

:

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Protein

:

31.5g protein

Difficulty

:

Easy

Allergens:

Eggs
Milk
Eggs
Milk
May contain traces of allergens
Cashew
Walnut
Almond
Macadamia

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

slow-cooked pork belly

1 bag

mixed salad leaves

1 punnet

snacking tomatoes

1 packet

ranch dressing

(Contains: Eggs, Milk;)

1 packet

Sweet & Savoury Glaze

(Contains: Eggs, Milk, May contain traces of allergens, Cashew, Walnut, Almond, Macadamia;)

1 packet

garlic aioli

(Contains: Eggs;)

1 bag

sweet potato fries

1 sachet

All-American spice blend

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)4130 kJ

Fat75.3 g

of which saturates24.5 g

Carbohydrate45 g

of which sugars22.9 g

Protein31.5 g

Sodium866 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

PDF

1

• 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!

2

• 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.

3

• 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!