Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
One-Pot Pork Parmigiana with Roast Potatoes
A one-pot Australian pork parmigiana with capsicum, spring onion and zucchini, finished with native thyme, tomato relish and a vegemite glaze, served over roast potatoes.
Ingredients
Instructions
Season the pork belly and grill it over medium-high heat until well browned, about 8 minutes.
Add the capsicum, spring onion and zucchini, cooking until softened, about 5 minutes.
Stir in the native thyme, tomato relish, vegemite glaze and bush tomato for 2 minutes.
Roast the potatoes separately until golden.
Let the pork simmer for about 13 minutes so it becomes tender.
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.
