[Easy] Roast Pork Belly & Apple Sauce

Name: [Easy] Roast Pork Belly & Apple Sauce with Mash & Mustard Fennel Salad
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 1 packet Apple Sauce; 1 packet Chopped Potato; 1 Cucumber; 1 packet Mustard Cider Dressing; 400 g Slow-Cooked Pork Belly; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil; 40 g butter; 2 tbs milk

with Mash & Mustard Fennel Salad

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Calories

:

849 kcal

Protein

:

45.6g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Allergens:

Milk
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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Apple Sauce

(May be present: Soy.)

1 packet

Chopped Potato

1

Cucumber

1 packet

Mustard Cider Dressing

400 g

Slow-Cooked Pork Belly

1 packet

Spinach & Rocket Mix

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

Nutritional Values

Calories849 kcal

Energy (kJ)3550 kJ

Fat58.8 g

of which saturates24.3 g

Carbohydrate35.2 g

of which sugars12.5 g

Dietary Fibre5.7 g

Protein45.6 g

Sodium373 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.