Pork Belly & Caramelised Apple Sauce for Dinner
with Double Chocolate Brownies for Dessert
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. With a rich dessert of double chocolate brownies, don't hesitate to gather the family around the dinner table and dig in!
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. 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
2
potato
1 bag
herbs
1 bag
green beans
1 bag
baby broccoli
2 clove
garlic
1 packet
walnuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Crushed Macadamias
(Contains Tree Nuts; )
½ packet
Dijon mustard
1 packet
Onion Chutney
(Contains Sulphites; )
1 sachet
Chicken-Style Stock Powder
1 packet
Smoked Cheddar Cheese
(Contains Milk; )
1
apple
1 packet
chocolate brownie mix
(Contains Gluten; May be present Soy, Sesame, Peanut, Tree Nuts, Milk. )
1 packet
Dark Chocolate Chips
(Contains Milk, Soy; May be present Gluten, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
white chocolate chips
(Contains Milk, Soy; May be present Gluten, Peanut, Tree Nuts, Sesame. )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
½ cup
water
Nutrition Values
Utensils
Instructions
Preheat the 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 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 is grilling, bring a medium saucepan of salted water to the boil. Peel potato, then cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. Add the milk, smoked Cheddar 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 herbs. Cut apple into small chunks. Trim green beans. Cut baby broccoli lengthways. Finely chop garlic.
When the pork has 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans, baby broccoli, walnuts and crushed macadamias, tossing, until greens are tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. Add Dijon 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 medium-high heat with the remaining butter and a drizzle of olive oil. Cook apple and herbs, tossing occasionally, until browned, 4-6 minutes. Add onion chutney, the water and chicken-style stock powder. Stir to combine and simmer until slightly reduced, 2-3 minutes. Season to taste.
Slice pork belly. Divide smoked Cheddar mash, pork belly and nutty mustard greens between plates. Top pork with caramelised apple sauce to serve.