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Creamy Pork Slice with Sourdough Toast
A creamy Australian pork belly dish with silverbeet and zucchini, finished with golden syrup, macadamia nuts and vegemite glaze, served over sourdough toast.
Ingredients
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.
