Roasted Pork Belly & Fresh Salsa Verde
with Feta Pumpkin & Garlicky Greens- Milk
- Almond
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
Slow-cooked then roasted, this pork belly won’t disappoint when it’s sliced and served warm alongside a helping of vibrant roast pumpkin decorated with creamy feta. A tender punch of fragrance is injected into pan-fried veggies because nothing on this plate if overlooked. Everything part of tonight’s dinner is a winner. *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!*
Ingredients
1 packet
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
1 packet
Slow-Cooked Pork Belly
2 clove
garlic
1 bag
parsley
1 bag
coriander
1 bag
green beans
1 bag
baby broccoli
½
lemon
1 pinch
chilli flakes
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
1 packet
roasted almonds
(Contains: Almond; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. • Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Roast on the bottom oven rack until tender, 20-25 minutes. Transfer to a bowl and cover to keep warm.
• While the pumpkin is roasting, pat dry slow-cooked pork belly with paper towel and wipe to remove any excess fat. • Lightly score pork fat in a 1cm criss-cross pattern. Rub over a generous pinch of salt, then cut pork in half. • Place pork, fat-side up, on a foil-lined oven tray. Roast pork for 20-25 minutes on the top oven rack, then turn grill to high. Grill pork until fat is golden and crispy, 15-20 minutes. • Set aside to rest for 10 minutes.
TIP: Keep an eye on your pork. You want it golden and crispy, but not burnt!
• While the pork is roasting, finely chop garlic, parsley and coriander. • Trim green beans. Halve any thick baby broccoli stalks lengthways. • Zest lemon to get a pinch, then slice into wedges.
• In a small bowl, combine coriander, parsley, a pinch of chilli flakes (if using), lemon zest, a good squeeze of lemon juice, a pinch of salt and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Set aside.
• When the pork has 10 minutes remaining, heat a medium frying pan with drizzle of olive oil over medium-high heat. Cook green beans and baby broccoli and until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season and toss to combine.
• Slice the pork. Roughly chop roasted almonds. • Divide pumpkin, roasted pork and garlicky greens between plates. • Crumble feta (see ingredients) over the pumpkin and spoon fresh salsa verde over pork. • Garnish with almonds to serve. Enjoy!
