Grilled Pork Belly & Plum Balsamic Sauce
with Roast Pumpkin & Almond-Rosemary Crumb
Pork, greens and veggies, what a classic, but we bet you’ve never had it this way! A plum sauce combined with balsamic vinegar is a great contrast to the succulent roasted pork belly. Sprinkled over the almond and rosemary crumb for an element of nutty fragrance to tie everything up with a very scrumptious bow.
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Ingredients
1 packet
Slow-Cooked Pork Belly
1 bag
peeled pumpkin pieces
1 bunch
baby broccoli
1 packet
baby spinach leaves
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½
lemon
2 sprig
rosemary
1 packet
balsamic glaze
(Contains Sulphites; )
1 packet
Plum Sauce
(Contains Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. Place slow-cooked pork belly in a large heatproof 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 pork skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork, skin-side down, on a foil lined oven tray. Roast until lightly browned, 15-20 minutes. • Flip pork skin-side up. Heat the grill to high. • Grill pork until skin is golden and crispy, 15-25 minutes.
TIP: Keep an eye on the pork when grilling, it can burn fast!
• Meanwhile, place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, halve any thicker stalks of baby broccoli. Roughly chop baby spinach leaves and roasted almonds. Zest lemon to get a pinch, then slice into wedges. • Pick and finely chop rosemary leaves.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 5-6 minutes. • Add baby spinach and cook until softened, 2-3 minutes. Add a squeeze of lemon juice. • Season to taste, then transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with the butter, almonds, rosemary and lemon zest. Cook, tossing, until foaming and fragrant, 1-2 minutes. Remove from heat. • In a small microwave-safe bowl, combine balsamic glaze and plum sauce. Microwave in 10 second bursts until heated through.
• Slice grilled pork belly. • Divide pork belly, roasted pumpkin and greens between plates. • Drizzle pork with plum balsamic sauce. Sprinkle over almond-rosemary crumb and serve with any remaining lemon wedges. Enjoy!
