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SIBO SUNDAY ROAST

Irena Masters

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This quick and easy dinner is perfect for those lazy Sunday moods. If you have any leftovers they can also be used the next day into a tasty Bubble & Squeak for breakfast or eaten cold as part of a picnic dish!

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METHOD

SIDE SALAD

Chop up cucumber, lettuce and red capsicum. Place rocket, alfalfa sprouts, and lettuce into a bowl then add cucumber and red capsicum. 

Place cracked pepper, sea salt, two table spoons of olive oil, and one table spoon of apple cider vinegar into a glass, Stir well and drizzle over salad. Scatter one table spoon of pine nuts over salad and place into refrigerator until after pork and roast veg are cooked.

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PORK BELLY & VEG ROAST

Preheat oven to 240°C fan-forced.

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Score pork and rub a generous amount of salt into scored skin. Drizzle olive oil over pork belly and rub with rosemary and thyme. Place pork on a baking tray. 

Roast for 20-25 minutes or until skin starts to blister. While pork is in the oven chop up carrots and pumpkin. Drizzle with oil and season with salt and pepper. 

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Reduce oven to 180°C fan-forced and add carrots and pumpkin on baked pork tray. Roast for 1 hour.

Take tray out of oven and remove carrots & pumpkin.

Increase oven to 260°C fan forced. Roast pork for a further 10 minutes or until skin is blistered and puffed all over. Remove from oven and transfer to a plate. Let it sit for 10minutes before carving.

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Bon Appetit

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