Pork Belly & Caramelised Apple Sauce
with Smoked Cheddar Mash & Nutty Mustard Greens
There’s nothing more comforting than food with a twist of nostalgia and this recipe is one of those classics, that so many of us grew up with. Pork, with a tangy apple sauce, is the perfect comfort food. So, gather the family around the dinner table and 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 bag
sage
1 bag
green beans
1 bunch
asparagus
1 packet
walnuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½ packet
wholegrain mustard
(Contains Sulphites; )
1 packet
Onion Chutney
(Contains Sulphites; )
1 sachet
Chicken-Style Stock Powder
1 packet
Smoked Cheddar Cheese
(Contains Milk; )
1
apple
2 clove
garlic
1 packet
Crushed Macadamias
(Contains Tree Nuts; )
Not included in your delivery
1
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
½ cup
water
Nutrition Values
Utensils
Cooking Steps
Preheat the grill to high. Using paper towel, pat dry the slow-cooked pork belly and wipe to remove any excess fat. Lightly score the pork fat in a 1cm criss-cross pattern. Add a generous pinch of salt and rub over. Place the pork, fat-side up, on a foil-lined oven tray. Grill on the top rack until the 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 is grilling, bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Grate the smoked Cheddar cheese. Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return the potato to the pan. Add the milk, cheese and 1/2 the butter, then mash until smooth. Season to taste. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
While the potato is cooking, roughly chop the sage. Cut the apple into small chunks. Trim the green beans and asparagus. Finely chop the garlic.
When the pork has 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans, asparagus, walnuts and crushed macadamias, tossing, until the greens are tender, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the wholegrain mustard (see ingredients), toss to combine and season to taste. Transfer to a bowl and cover to keep warm.
Wipe out the frying pan, then return to a medium-high heat with the remaining butter and a drizzle of olive oil. Cook the apple and sage, tossing occasionally, until browned, 4-6 minutes. Add the onion chutney, the water and chicken-style stock powder. Stir to combine and simmer until slightly reduced, 2-3 minutes. Season to taste.
Slice the pork belly. Divide the smoked Cheddar mash, pork belly and nutty mustard greens between plates. Top with the caramelised apple sauce to serve.