Roast Pork Belly & Creamy Lemon Mash
with Braised Cabbage, Red Wine Jus & Pecans
Get ready for a bit of bliss on a fork because it’s roasted pork belly tonight. The zesty lemon stirred through the creamy potato mash and a serving of nutty broccoli really helps to send your tastebuds to their happy place.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
½ bottle
cream
(Contains Milk; )
1 bag
broccoli
1 packet
pecans
(Contains Tree Nuts; May be present Gluten, Sesame, Milk, Soy, Peanut. )
1 bag
Shredded Cabbage Mix
1 sachet
Chicken-Style Stock Powder
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
3 clove
garlic
½
lemon
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat grill to high. Using paper towel, pat dry the slow-cooked pork belly and wipe to remove any excess fat. Lightly score pork fat in a small 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 the top oven rack until the 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!
• Meanwhile, bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Peel the garlic. Zest lemon and cut into wedges. • Add potato and garlic to the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. Add the butter, cream (see ingredients) and lemon zest to the potato and season generously 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, cut broccoli (see ingredients) into small florets and roughly chop the stalk. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook broccoli until tender, 4-6 minutes. • Add pecans and toast until golden, 2-3 minutes. Transfer to a plate and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook shredded cabbage mix, until tender, 4-5 minutes. • Add chicken-style stock powder, the brown sugar, a drizzle of white wine vinegar and a splash of water and cook until softened, 3-4 minutes.
• Microwave red wine jus in a heatproof bowl until just steaming, 1-2 minutes.
• Slice pork belly. • Divide creamy lemon mash, braised cabbage, pork and nutty broccoli between plates. • Drizzle over red wine jus. Serve with lemon wedges. Enjoy!
