Bavarian Crispy Pork Belly & Creamy Mash

Name: Bavarian Crispy Pork Belly & Creamy Mash with Apple-Thyme Sauce, Braised Cabbage & Red Wine Jus
Total time: 35 min
Yield: 2
Cuisine: German
Ingredients: 1 apple; 1 packet Leek; 1 sachet Gravy Granules; 1 packet Onion Chutney; 1 sachet Thyme; 1 packet Parsley; 2 packet Potato; 1 sachet Chicken-Style Stock Powder; 1 packet Shredded Cabbage Mix; 350 g Slow-Cooked Pork Belly; 1 drizzle olive oil; 40 g butter (for the mash); 2 tbs milk; ½ cup water; 1 tbs balsamic vinegar; 1 tsp brown sugar; ½ cup boiling water

with Apple-Thyme Sauce, Braised Cabbage & Red Wine Jus

Get up to $175 off

Crispy pork belly is a staple in any Bavarian cafe, and we’re ready to be transported! This almighty protein is best enjoyed with an array of classic sides, including creamy potato mash, tangy braised cabbage and a sweet herby apple sauce. Dig in!

We’ve replaced the shredded red cabbage in this recipe with shredded cabbage mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Hvede

•Gluten

•Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

apple

1 packet

Leek

1 sachet

Gravy Granules

(Contains: Hvede, Gluten; )

1 packet

Onion Chutney

(Contains: Schwefeldioxide und Sulfite; )

1 sachet

Thyme

1 packet

Parsley

2 packet

Potato

1 sachet

Chicken-Style Stock Powder

1 packet

Shredded Cabbage Mix

350 g

Slow-Cooked Pork Belly

Not included in your delivery

1 drizzle

olive oil

40 g

butter (for the mash)

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

½ cup

water

1 tbs

balsamic vinegar

1 tsp

brown sugar

½ cup

boiling water

Nutrition Values

Calories1140 kcal

Energy (kJ)4760 kJ

Fat29.8 g

of which saturates15.8 g

Carbohydrate37.9 g

of which sugars22.5 g

Dietary Fibre6.1 g

Protein21.5 g

Sodium1020 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Saucepan

•Lid

Cooking Steps

• Boil the kettle. • Preheat oven to 240ºC/220ºC fan-forced. • Place slow-cooked pork belly in a large bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this step helps the crackling get crispy!) • Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a lined oven tray. Roast until lightly browned, 15-20 minutes. • Flip pork skin-side up. Heat the grill to high. Grill pork until skin is golden and crispy, 15-25 minutes. TIP: Keep an eye on the pork when grilling, it can burn fast!

• Meanwhile, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Finely chop apple. • Pick thyme leaves. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook apple, tossing occasionally, until browned, 3-5 minutes. • Reduce heat to medium, then add onion chutney, thyme, the water and chicken-style stock powder. Stir to combine and simmer until slightly reduced, 2-3 minutes. Season to taste with salt and pepper. • Transfer to a bowl and cover to keep warm.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook leek and shredded cabbage mix, stirring, until softened, 2-3 minutes. • Add the balsamic vinegar, brown sugar and a splash of water. Cook, stirring occasionally, until softened, 4-5 minutes. Season to taste.

• Meanwhile, heat a medium frying pan over medium-high heat. • Add red wine jus and a splash of water. Stir to combine and simmer until slightly reduced, 1-2 minutes.

• Slice pork belly. • Divide Bavarian crispy pork belly, braised cabbage and creamy mash between plates. • Serve with herby apple-thyme sauce and red wine jus. • Tear over parsley to serve. Enjoy!