British-Style Roast Pork Belly
with Kale Mash, Lemony Greens & Creamy Herb Sauce
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Sage
1 packet
Green beans
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Cream
(Contains: Milk; )
1
Baby Broccoli
1
Spring Onion
2 packet
Potato
1
Lemon
350 g
Slow-Cooked Pork Belly
Nutrition Values
Cooking Steps
• Preheat grill to high. Using paper towel, pat dry slow-cooked pork belly and wipe to remove any excess fat. • Lightly score pork fat in a 1cm criss-cross pattern. Add a generous pinch of salt and rub over. • Place pork, fat-side up, on a foil-lined oven tray. Grill on top oven rack until fat is golden and crispy, 35-40 minutes. Set aside to rest for 10 minutes.
TIP: Keep an eye on your pork. You want it golden and crispy, but not burnt!
• While the pork belly is grilling, bring a medium saucepan of salted water to the boil. • Trim baby broccoli (halve any thicker stalks lengthways) and green beans. Zest lemon to get a pinch and slice into wedges. • Roughly chop roasted almonds. Roughly chop cavolo nero kale, discarding any larger pieces of stalk. Finely chop garlic. Thinly slice herb leaves and spring onion. Peel potato and cut into large chunks.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In the last 5 minutes of cook time, add kale to potato and cook until wilted. Drain and return to pan. • Add spring onion, lemon zest, the butter and milk to potato and season generously with salt. • Mash until smooth. Transfer to serving bowl and cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli and green beans until tender, 5-6 minutes. • Remove pan from heat, then add a squeeze of lemon juice. Season to taste. Transfer to a bowl and and cover to keep warm.
• While the pork is resting, return frying pan to low heat with a drizzle of olive oil. Cook garlic and herbs until fragrant, 1 minute. • Add cream (see ingredients), a squeeze of lemon juice and a splash of water and cook until slightly reduced, 1-2 minutes. Season with salt and pepper.
• Slice British-style roast pork belly. • Help yourself to some pork belly, kale mash, lemony greens and creamy herb sauce. • Sprinkle roasted almonds over greens. Serve with any remaining lemon wedges. Enjoy!
