Roast Pork Belly & Apple-Rocket Salad
with Parmesan Mash & Horseradish Sauce- Milk
- Eggs
- Almond
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Step aside, as slow-cooked pork belly is here to stay and stay it shall! Seasoned with Aussie spice blend and paired with a cheesy Parmesan mash, you've got a gourmet-level dish that is ready to be devoured!
Ingredients
1 packet
slow-cooked pork belly
2
potato
1 packet
Parmesan cheese
(Contains: Milk;)
1 sachet
garlic & herb seasoning
1 sachet
Aussie spice blend
1 packet
horseradish cream
(Contains: Milk, Eggs;)
1
carrot
1
apple
1 bag
Spinach, Rocket & Fennel Mix
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
½ packet
mustard cider dressing
Not included in your delivery
olive oil
40 g
butter (for the mash)
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
1 tbs
water
10 g
butter (for the sauce)
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. Using a paper towel, wipe and pat dry pork. Drizzle with olive oil, then rub over a good pinch of salt. • Place pork pieces fat-side up, on a lined oven tray. Roast until lightly browned, 20-25 minutes. • Turn grill to high. Remove pork from oven and sprinkle over Aussie spice blend. Grill pork until skin is golden and crispy, 15 minutes.
• Boil the kettle. Half-fill a medium 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 pan. • Add the butter, milk and shaved Parmesan cheese to potato. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Just before serving, to a small heatproof bowl, add horseradish sauce, the water and butter. Microwave in 10 second bursts, stirring, until combined. • Grate carrot. Thinly slice apple.
• In a large bowl, combine spinach, rocket & fennel mix, carrot, apple and mustard cider dressing (see ingredients). Season. • Plate up pork belly, potatoes and salad. Spinkle over flaked almonds. • Serve with horseradish sauce. Enjoy!
