Roast Pork Belly & Apple-Rocket Salad

Name: Roast Pork Belly & Apple-Rocket Salad with Parmesan Mash & Horseradish Sauce
Total time: 50 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet slow-cooked pork belly; 2 potato; 40 g butter (for the mash); 2 tbs milk; 1 packet Parmesan cheese; 1 sachet garlic & herb seasoning; 1 sachet Aussie spice blend; 1 packet horseradish cream; 1 tbs water; 10 g butter (for the sauce); 1 carrot; 1 apple; 1 bag Spinach, Rocket & Fennel Mix; 1 packet flaked almonds; ½ packet mustard cider dressing

with Parmesan Mash & Horseradish Sauce

Get up to $200 off!

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!

Tags:

Easy Prep

Allergens:

Milk

•Egg

•Almond

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 Time50 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked pork belly

potato

1 packet

Parmesan cheese

1 sachet

garlic & herb seasoning

1 sachet

Aussie spice blend

1 packet

horseradish cream

carrot

apple

1 bag

Spinach, Rocket & Fennel Mix

1 packet

flaked almonds

½ packet

mustard cider dressing

Not included in your delivery

olive oil

40 g

butter (for the mash)

2 tbs

milk

1 tbs

water

10 g

butter (for the sauce)

Nutritional Values

Energy (kJ)2640 kJ

Fat31.9 g

of which saturates11.3 g

Carbohydrate42.6 g

of which sugars19 g

Protein41.7 g

Sodium1413 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Medium Saucepan

•Lid

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!