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Cuban Pork Strips with Roasted Veg

Cuban Pork Belly Strips

Cuban Pork Strips with Roasted Veg

Cuban Pork Belly Strips

Cuban inspired Pork Strips w Roasted Veg

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Very little hands on time makes light work of this aromatic Cuban inspired recipe
change servings 4
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Equipment

  • Pre-heated oven 200FAN/220c
  • baking tray
  • frying pan

Ingredients

Cuban Pork Belly

  • 1 kg pork belly strips
  • 1 orange
  • 1 lime
  • 30 ml olive oil
  • 1 tbsp ground cumin
  • 4 cloves garlic crushed/chopped
  • 5 g fresh coriander chopped
  • 1 pinch chili flakes optional
  • 0.5 tsp salt

Roasted vegetables

  • 750 g new potatoes sliced 1cm pieces
  • 2 bell pepper cut into chunks
  • 2 courgette cut into 1cm discs
  • 2 red onion cut into quarters
  • 15 ml olive oil
  • 1 tbsp cumin seeds

Instructions

Roasted vegetables

  • Par-boil the potatoes for five minutes to make slightly tender, drain leave to steam dry for a minute.
  • Put all the vegetables into a roasting tray, including the potatoes, drizzle with a little oil, sprinkle salt and pinch ground cumin – roast for 30 minutes.

Cuban style dressing

  • Squeeze the juice of 1 orange (about 250ml) into a bowl along with juice 1 lime.
  • Add a good splash of olive oil to a pan and fry the garlic and ground cumin for a minute, but don't colour then pour the oil, garlic everything into the bowl with the orange/lime juice – add a pinch salt and reserve (you can add a pinch chili flakes if you like).

Pork Belly

  • Trim any excess fat off the pork belly strips, season with salt, pepper and ground cumin with a drizzle of olive oil. Massage it all in.
  • Fry the pork belly strips in a hot pan for about 4 minutes each side – you want them well coloured. Remove the pan from the heat and immediately pour over the dressing, spooning it over the meat and leave to rest for five minutes.
  • Serve a good portion of vegetables with the pork strips and a generous spoonful of the sauce from the frying pan.

FLEXITARIAN

It’s all about the sauce – great with fish and chicken!

Nutrition Per Serving

Calories: 995kcal | Carbohydrates: 53g | Protein: 50g | Fat: 66g | Saturated Fat: 21g | Cholesterol: 180mg | Sodium: 466mg | Potassium: 2118mg | Fiber: 9g | Sugar: 12g | Vitamin A: 2294IU | Vitamin C: 160mg | Calcium: 144mg | Iron: 7mg

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