Bavarian Crispy Pork Belly & Braised Cabbage
with Apple-Thyme Sauce, Creamy Mash & Gravy
Crispy pork belly is a staple in any Bavarian cafe, and we’re ready to be transported! This almighty protein is best enjoyed with an array of classic sides, including creamy potato mash, tangy braised cabbage and a sweet apple and thyme sauce. Dig in!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Slow-Cooked Pork Belly
2
potato
1
leek
1
apple
1 packet
thyme
1 packet
Onion Chutney
(Contains Sulphites; )
1 sachet
Chicken-Style Stock Powder
1 packet
shredded red cabbage
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
1 packet
parsley
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
½ cup
water
1 tbs
balsamic vinegar
1 tsp
brown sugar
½ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. Place slow-cooked pork belly in a large heatproof 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!
• Meanwhile, half-fill a large 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 the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Thinly slice leek. Finely chop apple. Pick and finely chop thyme leaves. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook apple, tossing occasionally, until browned, 3-5 minutes. • Reduce heat to medium, then add onion chutney, thyme, the water and chicken-style stock powder. Stir to combine and simmer until slightly reduced, 2-3 minutes. Season to taste. • Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook leek and shredded red cabbage, stirring, until softened, 2-3 minutes. • Add the balsamic vinegar, brown sugar and a splash of water. Cook, stirring occasionally, until softened, 4-5 minutes. Season to taste.
• Meanwhile, reboil the kettle. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Slice pork belly. • Divide Bavarian crispy pork belly, braised redcabbage and creamy mash between plates. • Serve with apple thyme sauce and gravy. Tear over parsley. Enjoy!