Roast Pork Belly & Baby Broccoli
with Sweet Chilli Glaze & Almond-Rosemary Crumb
Pork, greens and veggies - what a classic - but we bet you’ve never had it this way! A sweet chilli glaze combined with balsamic vinegar is a great contrast to the succulent roasted pork belly. Sprinkle over the almond and rosemary crumb for an element of nutty fragrance to tie everything up with a very scrumptious bow.
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
Balsamic Glaze
(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk)
1 packet
Sweet Chilli Sauce
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Rosemary
1 packet
Baby Spinach Leaves
1
Baby Broccoli
1
Lemon
350 g
Slow-Cooked Pork Belly
1 packet
Peeled Pumpkin Pieces
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• 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 pork 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.
• Flip pork skin-side up. Heat the grill to high.
• Grill pork until skin is crackling (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 second 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 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 leaves and cook until softened,
2-3 minutes. Add a squeeze of lemon juice.
• Season to taste with salt and pepper, then
transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with
the butter, almonds, rosemary and lemon
zest. Cook, tossing until fragrant, 1-2 minutes.
Remove from heat.
• In a small microwave-safe bowl, combine
balsamic glaze and sweet chilli sauce.
Microwave in 10 second bursts until heated
through.
• Slice pork belly.
• Divide roast pork belly, roasted pumpkin and
greens between plates.
• Drizzle pork with sweet chilli glaze.
• Sprinkle over almond-rosemary crumb and serve
with any remaining lemon wedges. Enjoy!
