Roast Pork Belly & Creamy Garlic Sauce
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Roast Pork Belly & Creamy Garlic Sauce

Roast Pork Belly & Creamy Garlic Sauce

with Potato Mash & Baby Rainbow Carrots

Get ready for a bit of bliss on a fork because it’s roasted pork belly tonight. The creamy garlic sauce poured over the pork and a serving of nutty rainbow carrots really helps to send your tastebuds to their happy place.

Tags:
Bestseller
Allergens:
Milk
•Almond

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

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

Slow-Cooked Pork Belly

2

potato

1 packet

Baby Rainbow Carrots

2 clove

garlic

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Shredded Cabbage Mix

½ packet

cream

(Contains Milk; )

1 sachet

Chicken-Style Stock Powder

Not included in your delivery

olive oil

40 g

butter

(Contains Milk; )

2 tbs

milk

(Contains Milk; )

1 tbs

brown sugar

2 tbs

white wine vinegar

¼ cup

water

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Nutrition Values

Energy (kJ)6759 kJ
Fat55 g
of which saturates26.4 g
Carbohydrate56.1 g
of which sugars35.3 g
Protein29.6 g
Sodium13528 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

•Baking Tray
•Baking Paper
•Large Pan
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. Place 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 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!

2
2

• 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 the potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

3
3

• While the potato is cooking, trim green tops from baby rainbow carrots and scrub them clean. Halve carrots lengthways. Finely chop garlic. Roughly chop roasted almonds. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrots until tender, 5-7 minutes. Transfer to a plate and cover to keep warm.

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook shredded cabbage mix, the brown sugar, white wine vinegar and the water, stirring occasionally, until softened, 4-5 minutes. • Transfer to a bowl and cover to keep warm.

5
5

• Wipe out the frying pan and return to medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add cream (see ingredients), chicken-style stock powder and a splash of water and cook, stirring, until thickened slightly, 1-2 minutes.

6
6

• Slice pork belly. • Divide mash, pork, braised cabbage and baby rainbow carrots between plates. Sprinkle almonds over the carrots. • Top pork with creamy garlic sauce to serve. Enjoy!