Homestyle Pork Belly & Roasted Pumpkin

Name: Homestyle Pork Belly & Roasted Pumpkin with Mixed Leaf Salad & Mayo
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet peeled pumpkin pieces; 1 tsp honey; 1 tomato; 1 bag Mixed Salad Leaves; 1 drizzle red wine vinegar; 1 packet mayonnaise; 1 potato; 1 sachet Garlic & Herb Seasoning; 1 white turnip; 1 packet Slow-Cooked Pork Belly; 1 sachet Nan's Special Seasoning

with Mixed Leaf Salad & Mayo

Get up to $175 off

Make way for this pork and veg combo in your dinner rotation. With mildly spiced pork belly and a dollop of creamy mayo, this plate of bountiful, sweet roasted veggies will change the way you look at dinner time!

The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

•Kid Friendly

Allergens:

Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

tomato

1 bag

Mixed Salad Leaves

1 packet

mayonnaise

potato

1 sachet

Garlic & Herb Seasoning

white turnip

1 packet

Slow-Cooked Pork Belly

1 sachet

Nan's Special Seasoning

Not included in your delivery

olive oil

1 tsp

honey

1 drizzle

red wine vinegar

Nutrition Values

Energy (kJ)2724 kJ

Fat35.6 g

of which saturates10.7 g

Carbohydrate41.7 g

of which sugars22.1 g

Protein38 g

Sodium1177 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/240°C fan-forced. • Cut potato into bite-sized chunks. • Place potato and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, then add garlic & herb seasoning and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• While the veggies are roasting, pat dry pork belly with paper towel and wipe to remove excess fat. Lightly score pork fat in a criss-cross pattern. • Rub over Nan's seasoning and a drizzle of olive oil, then cut pork in half. • Place pork, fat-side up, on a foil-lined oven tray. Roast pork for 20-25 minutes, then turn grill to high. • Grill pork until fat is golden and crispy, 15-20 minutes. Remove from oven, add the honey and turn pork to coat. Set aside to rest for 10 minutes.

• While the pork is roasting, thinly slice tomato and white turnip. • In a second medium bowl, combine tomato, turnip, mixed salad leaves, red wine vinegar and a drizzle of olive oil. Season to taste.

Little cooks: Help with tossing the salad.