Get grilling with this fast and easy roast pork recipe using just six ingredients!
Ingredients
- 1.2kg easy carve rolled pork belly (stuffed with apricot and hazelnut stuffing – see note)
- 2 tablespoons olive oil
- 600g kestrel or desiree potatoes
- 2 zucchini, halved lengthways, sliced
- 200g green beans, trimmed
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup honey and dijon mustard dressing
Method
- Step 1Preheat a barbecue, hood down, on high. Rub pork with 1 tablespoon oil. Place pork on a wire rack in a large disposable foil baking tray. Pour water into tray until base is covered.
- Step 2Cook, with hood closed, using indirect heat, for 20 minutes. Reduce heat to medium. Cook for 1 hour or until juices run clear when a skewer is inserted in centre of pork. Cover pork with foil. Stand for 10 minutes.
- Step 3Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 10 minutes or until potatoes are just tender. Drain. Set aside for 5 minutes to cool. Cut into 1cm-thick slices. Drizzle with remaining oil.
- Step 4Heat barbecue plate on medium-high heat. Cook potato for 2 to 3 minutes each side or until browned. Transfer to a bowl. Cover to keep warm. Add zucchini and beans to plate. Cook, tossing, for 2 to 3 minutes or until beans are bright green and just tender. Add to potatoes with parsley and dressing. Toss to combine.
- Step 5Slice pork. Serve with bean and potato salad.
- High fibre
- Low carb
- Lower gi
Nutrition
4380 kj
Energy
75.9g
Fat Total
28.5g
Saturated Fat
10.7g
Fibre
44.8g
Protein
174mg
Cholesterol
527mg
Sodium
46.6g
Carbs (total)
All nutrition values are per serve
Notes
We purchased our rolled pork belly from Woolworths.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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