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Australian Recipes

[Easy] Roast Pork Belly & Apple Sauce

[Easy] Roast Pork Belly & Apple Sauce

with Mash & Mustard Fennel Salad

Up to 180$ + Free Treats / Extras for Life

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

Rocket

1 packet

Chopped Potato

Spinach, Rocket & Fennel Mix

350 g

Slow-Cooked Pork Belly

1

Cucumber

1 packet

Apple Sauce

(May be present: Soy.)

1 packet

Mustard Cider Dressing

Nutritional Values

Calories884 kcal

Energy (kJ)3700 kJ

Fat68.3 g

of which saturates27.2 g

Carbohydrate32.4 g

of which sugars10.5 g

Dietary Fibre10.2 g

Protein35 g

Sodium333 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

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!

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.

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.

4

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

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