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Roast pork with bean and potato salad
Roast pork with bean and potato salad
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Whip up quick and delicious grilled roast pork with only six ingredients!
Ingredients:
  • 1.2kg easy carve rolled pork belly (stuffed with apricot and hazelnut stuffing - see note)
  • 36.40 gm olive oil
  • 600g kestrel or desiree potatoes
  • 2 zucchini, halved lengthways, sliced
  • 200g green beans, trimmed
  • 62.50 ml fresh flat-leaf parsley leaves
  • 66.25 gm honey and dijon mustard dressing
Instructions:
  • Preheat the barbecue on high with the hood down. Massage the pork with 1 tablespoon of oil. Set the pork on a wire rack in a large disposable foil baking tray. Fill the tray with water until the base is covered.
  • Cook covered with the hood down over indirect heat for 20 minutes. Lower the heat to medium and continue cooking for 1 hour or until a skewer inserted into the center of the pork shows clear juices. Cover the pork with foil and let it rest for 10 minutes before serving.
  • In a large saucepan, boil potatoes in cold water until just tender, about 10 minutes. Drain and let cool for 5 minutes. Slice into 1cm-thick pieces and drizzle with remaining oil.
  • Preheat barbecue plate to medium-high heat. Cook potatoes for 2 to 3 minutes on each side until they are nicely browned. Transfer the potatoes to a bowl and cover to keep warm. Then, add zucchini and beans to the plate. Toss and cook for an additional 2 to 3 minutes until the beans are bright green and tender. Finally, add the cooked vegetables to the potatoes along with parsley and dressing. Toss everything together to combine. Enjoy!
  • Thinly slice the pork and plate alongside a flavorful bean and potato salad.

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