Pork Toastie Bush Pumpkin

Name: Pork Toastie Bush Pumpkin
Prep time: 23 min
Cook time: 34 min
Total time: 57 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 pieces pork belly; 1 pumpkin; 2 silverbeet; 4 servings jasmine rice; 1/4 cup lemon myrtle; 2 tsp native thyme; to taste tomato relish; 1 tbsp vegemite glaze; 1 tbsp olive oil; to taste salt and black pepper

A pan-seared Australian pork toastie with pumpkin and silverbeet, finished with lemon myrtle, tomato relish and a vegemite glaze, served over jasmine rice.

Total time

57 min

Prep

23 min

Cook

34 min

Difficulty

hard

Cuisine

Australian

gluten-freeone-pot

Ingredients

4 piecespork belly

1pumpkin

2silverbeet

4 servingsjasmine rice

1/4 cuplemon myrtle

2 tspnative thyme

to tastetomato relish

1 tbspvegemite glaze

1 tbspolive oil

to tastesalt and black pepper

Instructions

Season the pork belly and bake it over medium-high heat until well browned, about 8 minutes.

Add the pumpkin and silverbeet, cooking until softened, about 7 minutes.

Stir in the lemon myrtle, native thyme, tomato relish and vegemite glaze for 3 minutes.

Cook the jasmine rice separately and fluff with a fork.

Let the pork simmer for about 8 minutes so it becomes tender.

Taste and adjust the seasoning.

Serve hot over the jasmine rice, 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

190

Protein

Fat

14.4g

Carbs

11.2g

Fiber

2.7g

Sodium

157mg

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