Roasted Pork Belly with Garlic Fried Courgette & Waiheke Italian Herbs

Roasted Pork Belly with Garlic Fried Courgette & Waiheke Italian Herbs

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 8, 2020.
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Ingredients

Pork & Butternut

  • 1 pack pork belly
  • 1 pack fennel spices
  • 1/2-3/4 butternut pumpkin, cut into 1.5cm thick wedges

Courgette

  • 2 courgettes, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 bunch basil, leaves picked

To Serve

  • 1 pack Italian herb spread
  • 1 bunch mint, leaves picked

Steps

  1. Preheat oven to 220°C. Prep & cook pork & butternut. Pat pork skin very dry. Season with salt and coat fleshy side in fennel spices. Place on a lined oven tray along with butternut wedges. Season butternut and drizzle with a little oil. Roast in oven for 30 minutes, until pork is hot and butternut is tender and golden.
  2. Prep & cook courgette. When pork has about 5 minutes cook time remaining, cook courgette. Heat a drizzle of oil and a knob of butter in a fry-pan on high heat. Add courgettes, garlic, basil and a pinch of chilli flakes and cook for 3-4 minutes, until golden. Season to taste.
  3. Finish pork & prep mint. When butternut is cooked, remove from oven and tray. Keep warm. Switch oven to grill and return pork to oven and grill for 3-4 minutes, until skin is golden and crispy. When pork has crisped up, remove from tray and place on a chopping board skin-side-down (this will make it easier to cut). Thinly slice pork. Set mint aside to serve.
  4. Serve butternut and courgette topped with pork, Italian herb spread and mint.

Nutritional Information

Energy 2181 kj
521 kcal
Protein 15.7g
Carbohydrate 27.1g
Fat 38.1g