Pork Belly & Mushroom Jus

Name: Pork Belly & Mushroom Jus with Roasted Veggies & Potato Mash
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 carrot; 1 red onion; 2 potatoes; 2 tbs milk; 60 g butter; 1 packet slow-cooked pork belly; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 packet sliced mushrooms; 2 tbs water; 1 sachet vegetable stock powder

with Roasted Veggies & Potato Mash

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Succulent pork belly is the best way to add a bit of flare to your weeknight meal. Serve it with a side of creamy mashed potato, sweet caramelised roasted veggies and top it off with an earthy mushroom jus – bon appétit!

Allergens:

Milk

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

red onion

potatoes

1 packet

slow-cooked pork belly

1 packet

sliced mushrooms

1 sachet

vegetable stock powder

Not included in your delivery

olive oil

2 tbs

milk

60 g

butter

1 tbs

balsamic vinegar

1 tsp

brown sugar

2 tbs

water

Nutritional Values

Energy (kJ)3711 kJ

Fat67.1 g

of which saturates29 g

Carbohydrate37.5 g

of which sugars18.4 g

Protein33.1 g

Sodium598 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Medium Pan

•Lid

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut carrot into thin rounds. Cut red onion into wedges. • Place carrot and onion on the oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast on the top rack until tender, 20-25 minutes.

• While the veggies are roasting, bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. • Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. • Drain and return to the saucepan. Add the milk and half of the butter to the saucepan with the potato and season generously with salt. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

• While the potatoes are boiling, using a paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a small bowl, combine the water, the balsamic vinegar and the brown sugar.

• In a large frying pan, cook pork belly (no need for oil) over high heat (start the pork belly in a cold frying pan to help the fat melt without burning), tossing, until golden, 8-10 minutes. Transfer to a paper towel-lined plate.

• Return the frying pan to medium-high heat with the remaining butter and a drizzle of olive oil. Add sliced mushrooms and cook until softened, 5-6 minutes. • Add the balsamic vinegar mixture, vegetable stock powder and the water. Stir to combine and simmer until slightly thickened, 1-2 minutes. Stir through any resting juices from the steak. Season with pepper.