Creamy Pork Slice with Sourdough Toast

Name: Creamy Pork Slice with Sourdough Toast
Prep time: 20 min
Cook time: 29 min
Total time: 49 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 2 cups pork belly; 150g silverbeet; 1/2 cup zucchini; 4 servings sourdough toast; 1 tsp golden syrup; 2 tbsp macadamia nuts; to taste vegemite glaze; 2 tbsp lemon myrtle; 3 tbsp olive oil; to taste salt and black pepper

A creamy Australian pork belly dish with silverbeet and zucchini, finished with golden syrup, macadamia nuts and vegemite glaze, served over sourdough toast.

Total time

49 min

Prep

20 min

Cook

29 min

Difficulty

easy

Cuisine

Australian

Ingredients

2 cupspork belly

150gsilverbeet

1/2 cupzucchini

4 servingssourdough toast

1 tspgolden syrup

2 tbspmacadamia nuts

to tastevegemite glaze

2 tbsplemon myrtle

3 tbspolive oil

to tastesalt and black pepper

Instructions

Season the pork belly and braise it over medium-high heat until well browned, about 5 minutes.

Add the silverbeet and zucchini, cooking until softened, about 3 minutes.

Stir in the golden syrup, macadamia nuts, vegemite glaze and lemon myrtle for a final minute.

Toast the sourdough separately.

Let the pork mixture simmer for about 17 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the sourdough toast, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

841

Protein

14.8g

Fat

79.1g

Carbs

17.3g

Fiber

3.2g

Sodium

222mg

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