Grilled Pork Belly & Plum Balsamic Sauce
with Kumara-Parmesan Mash & Hazelnut-Rosemary Crumb
Pork, mash and veggies, what a classic, but we bet you’ve never had it this way! A plum sauce combined with balsamic vinegar is a great contrast to the succulent roasted pork belly. Sprinkled over the hazelnut and rosemary crumb for an element of nutty fragrance to tie everything up with a very scrumptious bow.
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!
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
1 bag
baby broccoli
1
leek
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
½
lemon
1 sprig
rosemary
1 packet
balsamic glaze
(Contains Sulphites; )
1 packet
Plum Sauce
(Contains Soy; )
1
Kumara
1 packet
Grated Parmesan Cheese
(Contains Milk; )
20 g
butter (for the crumb)
(Contains Milk; )
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
40 g
butter (for the mash)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• 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!
• When the pork has 25 minutes remaining, boil the kettle. Half-fill a medium saucepan with boiling water and a pinch of salt. • Peel kumara and cut into large chunks. • Cook kumara in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return to saucepan. • Add the butter (for the mash), the milk, grated Parmesan cheese and season generously with salt, then mash until smooth. Cover to keep warm.
• Meanwhile, trim baby broccoli. Thinly slice white and light green parts of leek. Roughly chop roasted hazelnuts. • Zest lemon to get a pinch, then slice into wedges. • Pick and finely chop rosemary leaves.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 5-6 minutes. • Add leek and cook until softened, 2-3 minutes. Add a squeeze of lemon juice. • Season to taste, transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with the butter (for the crumb), hazelnuts, rosemary and lemon zest. Cook, tossing, until foaming and fragrant, 1-2 minutes. Remove from heat. • To a small heatproof bowl, add the balsamic glaze and plum sauce. Microwave in 10 second bursts until heated through.
• Slice grilled pork belly. • Divide kumara-Parmesan mash and greens between plates. Top with pork belly. • Top pork with plum balsamic sauce. Sprinkle over hazelnut-rosemary crumb to serve. Enjoy!