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Australian Recipes

Double Roast Pork Belly & Apple Sauce

Double Roast Pork Belly & Apple Sauce

Double Roast Pork Belly & Apple Sauce

with Mash & Mustard-Cider Salad

Up to 180$ + Free Treats / Extras for Life

Get ready for a bit of bliss on a fork because it’s roasted pork belly tonight. The punchy mustard cider salad and the creamy potato mash really helps to send your tastebuds to their happy place. Just wait until you pour over the apple sauce. Delicious!

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Chopped Potato

800 g

Slow-Cooked Pork Belly

1

Cucumber

1 packet

Apple Sauce

(May be present: Soy.)

1 packet

Mustard Cider Dressing

1 packet

Spinach & Rocket Mix

Nutritional Values

Energy (kJ)4620 kJ

Calories1100 kcal

Fat68.8 g

of which saturates23.4 g

Carbohydrate36.3 g

of which sugars13.6 g

Dietary Fibre6.7 g

Protein83.7 g

Cholesterol0 mg

Sodium492 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Paper

Cooking Steps

Roast the pork belly

1

• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Place the pork belly in a large 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! TIP: Use two oven trays if necessary.

Make the parmesan mash

2

• When pork has 20 minutes remaining, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook chopped 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 and to potato and season with salt. Mash until smooth. Cover to keep warm.

Toss the salad

3

• When potato has 5 minutes remaining, thinly slice cucumber into rounds. • In a medium bowl, combine spinach, rocket & fennel mix, cucumber and mustard cider dressing, tossing to coat. • Season to taste.

Finish & serve

4

• Slice pork belly. • Divide mash, roast pork belly and mustard fennel salad between plates. • Serve with apple sauce. Enjoy!

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