Homestyle Pork Belly & Roasted Pumpkin
with Mixed Leaf Salad & MayoIngredients
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Peeled Pumpkin Pieces
1 sachet
Nan's Special Seasoning
1 packet
Potato
1
White Turnip
350 g
Slow-Cooked Pork Belly
1
Radish
Nutrition Values
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.
Custom Recipe: If you've upgraded to pork belly, 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. Set aside to rest for 10 minutes.
• While the chicken is baking, thinly slice radish and white turnip. • In a second medium bowl, combine radish, turnip, mixed salad leaves, vinegar and a drizzle of olive oil. Season to taste.
Little cooks: Help with tossing the salad.
Custom Recipe: Slice roasted pork belly to serve.
