Roast Pork Belly & Cheesy Crushed Potatoes
with Cherry-Currant Sauce & Almond Greens
Luxury comes from those tiny details, so nothing has been overlooked in creating this dish. Instead of a mash, the potato is crushed so the zesty Parmesan can work its way into every chunk. The pork belly is not only seared and roasted but drizzled in a fruity sauce, even the greens haven’t been missed with a sprinkling of almonds on top. We’ve really spoiled your tastebuds tonight.
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 packet
Cherry Sauce
(Contains: May contain traces of allergens, Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat; )
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
1 packet
Roasted almonds
(Contains: Almond; )
1
Baby Broccoli
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Baby Spinach Leaves
2
Garlic
1
Lemon
2 packet
Currants
(Contains: May contain traces of allergens, Gluten, Milk, Soy, Wheat; )
350 g
Slow-Cooked Pork Belly
Not included in your delivery
1 drizzle
olive oil
25 g
butter
(Contains: Milk; )
½ cup
boiling water
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place slow-cooked pork belly in a large heatproof 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, skin-side down, on a lined oven tray. Roast until lightly browned, 15-20 minutes. Meanwhile, heat the grill to high. • Flip pork skin-side up. Grill until skin is golden and crispy, 15-25 minutes. TIP: Keep an eye on the pork when grilling, it can burn fast!
• Meanwhile, bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Finely chop garlic. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain potato and set aside. • Return saucepan to medium-high heat, add the butter and half the garlic and cook, stirring until fragrant, 1 minute. • Add a generous squeeze of lemon juice, grated Parmesan cheese and a splash of water, then bring to the boil. • Remove from heat, then return potato to the pan and toss to coat. Lightly crush potato with a fork. Cover to keep warm.
• While the potato is cooking, boil the kettle. • Trim baby broccoli. • Roughly chop baby leaves, roasted almonds and currants. • In a small bowl, combine cherry sauce, currants and a squeeze of lemon juice. Season to taste. Set aside.
• While the pork is resting, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 3-4 minutes. • Add baby leaves and the remaining garlic and cook until fragrant, 1-2 minutes. Season to taste. Set aside. TIP: Add a dash of water to help speed up the cooking process.
• Meanwhile, crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! In a medium heatproof bowl, combine gravy granules, crushed peppercorns and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute
• Slice roasted pork belly. • Divide pork belly, cheesy crushed potatoes and greens between plates. • Pour peppercorn gravy over pork. • Garnish greens with almonds. Serve with cherry-currant sauce and any remaining lemon wedges. Enjoy!
