Roasted Pork Belly & Cheesy Crushed Potatoes
with Cherry-Currant Sauce & Hazelnut Greens
Luxury comes from those tiny details, so nothing has been overlooked in creating this dish. Instead of a mash, the potato is crushed so the zesty Parmesan can work its way into every chunk. The pork belly is not only seared and roasted but drizzled in a fragrant cherry and currant sauce, even the greens haven’t been missed with a sprinkling of hazelnuts on top. We’ve really spoiled your tastebuds tonight.
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
2
potato
½
lemon
2
courgette
1 bunch
cavolo nero kale
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 packet
Cherry Sauce
1 packet
Peppercorn Sauce
(Contains Milk, Soy; )
3 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
25 g
butter
(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 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 the 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!
• Meanwhile, bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Finely chop garlic. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain potato and set aside. • Return the saucepan to medium-high heat, add the butter and 1/2 the garlic and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice, the grated Parmesan cheese and a splash of water and bring to the boil. • Remove from heat, return potato to the pan and toss to coat. Lightly crush potato with a fork. Cover to keep warm.
• While the potato is cooking, thinly slice courgette into half-moons. Roughly chop cavolo nero kale, discarding any larger pieces of stalk. Roughly chop roasted hazelnuts and currants. • In a small bowl, combine currants, cherry sauce and a squeeze of lemon juice. Season to taste. Set aside.
• While the pork is resting, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook courgette until tender, 3-4 minutes. • Add kale and the remaining garlic and cook until fragrant, 1-2 minutes. Season to taste. Set aside.
TIP: Add a dash of water to help speed up the cooking process.
• Place peppercorn sauce in a heatproof bowl and microwave until steaming, 1-2 minutes.
• Slice roasted pork belly. • Divide pork, cheesy crushed potatoes and greens between plates. • Pour peppercorn sauce over pork. • Garnish greens with hazelnuts. Serve with cherry-currant sauce and any remaining lemon wedges. Enjoy!