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Zesty Pork Toastie with Jasmine Rice
A zesty Australian pork belly toastie with beetroot and spring onion, finished with vegemite glaze, tomato relish and native thyme, served over jasmine rice.
Ingredients
Instructions
Season the pork belly and bake it over medium-high heat until well browned, about 4 minutes.
Add the beetroot and spring onion, cooking until softened, about 8 minutes.
Stir in the vegemite glaze, tomato relish and native thyme for 4 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the pork simmer for about 10 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.
