Pork Belly & Roast Veggie Toss

Name: Pork Belly & Roast Veggie Toss with Mumbai Coconut Sauce
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet slow-cooked pork belly; 1 beetroot; 1 carrot; 1 sweet potato; 1 clove garlic; 1 packet coconut milk; 1 bag baby spinach leaves; 1 brown onion; 1 drizzle white wine vinegar; ½ tsp brown sugar; 1 sachet Mumbai spice blend

with Mumbai Coconut Sauce

Get up to $200 off!

This Diwali season, celebrate the festivities by enjoying this roast lamb delight! We're using our mild, yet flavourful North Indian spice blend to lift succulent pork belly to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty!

The quantities provided above are averages only.

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked pork belly

beetroot

carrot

sweet potato

1 clove

garlic

1 packet

coconut milk

1 bag

baby spinach leaves

brown onion

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

½ tsp

brown sugar

Nutritional Values

Energy (kJ)3755 kJ

Fat69.1 g

of which saturates37.2 g

Carbohydrate38 g

of which sugars26.6 g

Protein33.1 g

Sodium404 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240ºC/220ºC fan-forced. • Cut beetroot and brown onion into thin wedges. Cut carrot and sweet potato into bite-sized chunks. Place prepped veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat. • Roast until tender, 25-30 minutes.

• Meanwhile, using paper towel, pat pork belly until dry. Rub with a generous pinch of salt. Place pork pieces fat-side up on a lined oven tray. Roast until lightly browned, 15-20 minutes.

• While pork is resting, finely chop garlic. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend and garlic, stirring, until fragrant, 1 minute. • Stir in coconut milk, the brown sugar and any resting lamb juices and simmer until thickened, 1-2 minutes. Season to taste. • Once roasted veggies are done, add baby spinach leaves and a drizzle of the white wine vinegar. Toss to combine. Season to taste. • Heat grill to high. Grill pork until skin is golden and crispy, 15-25 minutes.

• Slice pork. • Divide roast veggie toss between plates. • Top with pork. Spoon over Mumbai coconut sauce. Enjoy!