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    Ingredients

    1kg pre-marinated rosemary & honey pork belly
    200g snow peas, sliced in half diagonally
    Large handful of mint leaves, finely shredded
    ½ red onion, thinly sliced
    Large handful of pea sprouts
    200g Greek feta cheese
    6-8 washed floury potatoes, cut into eighths
    Garlic infused olive oil for drizzling
    ½ lemon
    Salt & pepper to taste

     

    Directions

    Preheat oven to 180kg

    Lay pork belly flat in roasting tin. Drizzle the potatoes with a generous amount of garlic infused oil and sprinkle with salt and pepper before tossing to coat and arranging on a separate roasting tin. Put both the pork and the potatoes into the oven for 1 hour.

    In a salad bowl, combine the snow peas, mint, red onion and pea sprouts together. Crumble in the feta cheese, drizzle with some garlic oil and a squeeze of lemon and toss together.

    Once pork is done, let it rest for 10 mins before carving and serving alongside the salad and rustic chips.

     




    Cooking Time: >1 hr
    Dish Type:
    Occasion:
    Special Diets: None
    Cuisine:
    Kids Friendly: Probably not