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Herb-Crusted Pork Skewers with Roast Potatoes
A herb-crusted Australian skewers with roasted pork belly, capsicum and silverbeet, finished with macadamia nuts, golden syrup and vegemite glaze, served over roast potatoes.
Ingredients
Instructions
Season the pork belly and roast it over medium-high heat until well browned, about 5 minutes.
Add the capsicum and silverbeet, cooking until softened, about 4 minutes.
Stir in the macadamia nuts, golden syrup and vegemite glaze for 2 minutes.
Roast the potatoes separately until golden.
Let the pork simmer for about 19 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the roast potatoes, 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.
