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.
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
Ingredients
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
Nutrition Values
Utensils
Instructions
• 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!
• 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.
• 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.
• 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.
• 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.
• 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!
