One-Pot Pork Parmigiana with Roast Potatoes

Name: One-Pot Pork Parmigiana with Roast Potatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 2 cups pork belly; 1 capsicum; 1/2 cup spring onion; 200g zucchini; 300g roast potatoes; 1/4 cup native thyme; 1/4 cup tomato relish; 2 tbsp vegemite glaze; 1 tbsp bush tomato; 1 tbsp olive oil; to taste salt and black pepper

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.

Total time

40 min

Prep

20 min

Cook

20 min

Difficulty

easy

Cuisine

Australian

family-friendlygluten-free

Ingredients

2 cupspork belly

1capsicum

1/2 cupspring onion

200gzucchini

300groast potatoes

1/4 cupnative thyme

1/4 cuptomato relish

2 tbspvegemite glaze

1 tbspbush tomato

1 tbspolive oil

to tastesalt and black pepper

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.

Calories

795

Protein

16.4g

Fat

69.3g

Carbs

27.5g

Fiber

5.2g

Sodium

506mg

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