Quick Prep Double Roast Pork Belly & Apple Sauce
with Mash & Mustard Rocket Salad- Soy
- May contain traces of allergens
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!
Ingredients
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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Slice pork belly. • Divide mash, roast pork belly and mustard fennel salad between plates. • Serve with apple sauce. Enjoy!
