Roast Pork Belly & Creamy Garlic Sauce for Dinner
with Chocolate Toffee Pudding & Poached Pears for Dessert
Get ready for a bit of bliss on a fork because it’s roasted pork belly tonight. The creamy garlic sauce poured over the pork and a serving of nutty rainbow carrots really helps to send your tastebuds to their happy place.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
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 packet
Baby Rainbow Carrots
2 clove
garlic
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Shredded Cabbage Mix
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Roasted almonds
½ packet
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
½ packet
Basic Sponge Mix
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
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
Caramel Sauce
(Contains Milk; )
2
pear
½ packet
Cream
(Contains Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
1 tbs
brown sugar
2 tbs
white wine vinegar
¼ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. Place slow-cooked pork belly in a large bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this 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, 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!
• 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 the potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• While the potato is cooking, trim green tops from baby rainbow carrots and scrub them clean. Halve carrots lengthways. Finely chop garlic. • Roughly chop roasted almonds. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrots until tender, 5-7 minutes. Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook shredded cabbage mix, the brown sugar, white wine vinegar and the water, stirring occasionally, until softened, 4-5 minutes. • Transfer to a bowl and cover to keep warm.
• Slice pork belly. • Divide mash, pork belly, braised cabbage and baby rainbow carrots between plates. Sprinkle almonds over the carrots. • Top pork with creamy garlic sauce to serve. Enjoy!
• Slice pork belly. • Divide mash, pork belly, braised cabbage and baby rainbow carrots between plates. Sprinkle almonds over the carrots. • Top pork with creamy garlic sauce to serve. Enjoy!