Roast Pork Belly & Mustard-Cider Veggie Toss with Truffle Mayo
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. This one calls for a round of applause for our slow-cooked pork belly! Paired with mustard-cider veggies and truffle mayo, you'll be thanking the high heavens for the delicious meal you're about to devour!
1 packet
slow-cooked pork belly
1 bag
Potato, Carrot & Zucchini Mix
1 sachet
garlic & herb seasoning
1 bag
thyme
1 packet
mustard cider dressing
1 packet
slivered almonds
( )
1 packet
Italian truffle mayonnaise
()
1 bag
spinach & rocket mix
1
olive oil
• Preheat oven to 240°C/220°C fan-forced. • Using paper towel, pat slow-cooked pork belly 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. • Place potato, carrot & zucchini mix on a oven tray lined with baking paper. Drizzle with olive oil, sprinkle with garlic & herb seasoning and tear over thyme leaves. Season with salt and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly.
• Heat the grill to high. Grill pork until skin is golden and crispy, 15-25 minutes. • Meanwhile, to the tray with the roasted veggies, add spinach & rocket mix and mustard cider dressing. Toss to coat.
TIP: Keep an eye on the pork when grilling. You want it golden and crispy, but not burnt!
• Slice roast pork belly. • Divide pork and mustard-cider veggie toss between plates. • Sprinkle slivered almonds over veggies. • Top with a dollop of Italian truffle mayonnaise to serve. Enjoy!