British-Style Roast Pork Belly
with Kale Mash, Lemony Veggies & Creamy Herb Sauce
Oh the pork belly, a heart-warming meat that seeps luxurious flavour. A herby sauce, creamy and zesty, poured over the top really makes your mouth water. It also goes nicely with a mashed potato, stirred through with kale for a burst of taste and a side of lemony veggies.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1
carrot
½ head
broccoli
½
lemon
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
herbs
1 bunch
spring onion
1 bunch
cavolo nero kale
2
potato
½ bottle
cream
(Contains Milk; )
3 clove
garlic
Not included in your delivery
1
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat grill to high. Using paper towel, pat dry slow-cooked pork belly and wipe to remove any excess fat. • Lightly score pork fat in a 1cm criss-cross pattern. Add a generous pinch of salt and rub over. • Place pork, fat-side up, on a foil-lined oven tray. Grill on top oven rack until fat is golden and crispy, 35-40 minutes. Set aside to rest for 10 minutes.
TIP: Keep an eye on your pork. You want it golden and crispy, but not burnt!
• While the pork belly is grilling, bring a medium saucepan of salted water to the boil. • Thinly slice carrot into half-moons. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Zest lemon to get a pinch and slice into wedges. • Roughly chop roasted almonds. Roughly chop cavolo nero kale, discarding any larger pieces of stalk. Finely chop garlic. Thinly slice herbs and spring onion. Peel potato and cut into large chunks.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In the last 5 minutes of cook time, add kale to potato and cook until wilted. Drain and return to pan. • Add spring onion, lemon zest, the butter and milk to potato and season generously with salt. • Mash until smooth. Transfer to serving bowl and cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and broccoli until tender, 6-7 minutes. • Remove pan from heat, then add a squeeze of lemon juice. Season to taste. Transfer to a bowl and cover to keep warm.
• While the pork is resting, return frying pan to low heat with a drizzle of olive oil. Cook garlic and herbs until fragrant, 1 minute. • Add cream (see ingredients), a squeeze of lemon juice and a splash of water and cook until slightly reduced, 1-2 minutes. Season with salt and pepper.
• Slice British-style roast pork belly. • Help yourself to some pork belly, kale mash, lemony veggies. • Pour creamy herb sauce over pork and sprinkle roasted almonds over greens. Serve with any remaining lemon wedges. Enjoy!