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