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Pork Belly, Sprout Mash & Spiced Red Cabbage

Pork Belly, Sprout Mash & Spiced Red Cabbage

Rating
4.5rating out of 5

(1335 reviews from our customers)

Prep Time

55 min

Cuisine

British

Learn how to cook pork belly perfectly with this hearty winter warmer. Delicious star anise-spiced braised red cabbage works beautifully with the richness of the pork. And even if you're not usually into sprouts, we urge you to try our superb sprout mash. Vibrant and comforting – we think Yule love it!

Prep Time

55 min

Cuisine

British

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Sultanas
30g sultanas
Brussel-Sprouts
100g Brussels sprouts
Pork belly
1 x 300g British pork belly
Potatoes
300g potatoes
baby red cabbage
250g baby red cabbage
spiced plum chutney
20g spiced plum chutney †
beef stock cube (new5/18)
1/2 beef stock cube †
Star anise (whole)
1 star anise
Balsamic-vinegar
2 balsamic vinegar sachets (30ml) †
You Will Need
Oven-proof dish, butter, flour, milk, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 bag of sultanas (30g)
  • 100g Brussels sprouts
  • 1 x 300g British pork belly
  • 300g potatoes
  • 250g red cabbage
  • 1 spiced plum chutney pot (20g)<span class="strong">†</span>
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • star anise
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 593 kJ
142 kcal
3194 kJ
763 kcal
Fat
of which saturates
7 g
2.5 g
37.5 g
13.4 g
Carbohydrate
of which sugars
10.1 g
4.2 g
54.1 g
22.5 g
Fibre 1.8 g 9.8 g
Protein 9.3 g 50.2 g
Salt 0.58 g 3.1 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 bag of sultanas (30g)
sultanas, sunflower oil
100g Brussels sprouts
brussel sprouts (100%)
1 x 300g British pork belly
pork belly(100%)
300g potatoes
potato
250g red cabbage
red cabbage
1 spiced plum chutney pot (20g)
plums, cider vinegar, bramley apples, onions, muscovado sugar, raw cane sugar, ginger, sultanas, garlic, sea salt, orange zest, mustard seed, nutmeg, cinnamon, black pepper
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
star anise
star anise(100%)
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
Allergens
  • Allergens highlighted by † (mustard, celery, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Pork Belly, Sprout Mash & Red Cabbage

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Score the fatty side of the pork belly in a criss-cross pattern by drawing a sharp knife through the skin, then season with a pinch of salt

Heat a large, wide-based pan (preferably non-stick) over a medium heat and once very hot, add the pork belly, fat-side down and cook for 3-5 min or until nicely coloured

 

2 Pork Belly, Sprout Mash & Red Cabbage

Transfer the pork belly, fat-side up, to a baking tray (use tin foil to avoid mess!) and save the pan (and juices) for later

Put the tray in the oven for 40-45 min, or until it's crisp on the outside and cooked through

Once done, leave the pork to rest

3 Pork Belly, Sprout Mash & Red Cabbage

Meanwhile, boil a kettle

Cut the baby red cabbage[s] in half and slice as finely as you can!

4 Pork Belly, Sprout Mash & Red Cabbage

Add the sliced cabbagebalsamic vinegarsultanasstar anise, 1 tsp [2 tsp] sugar and a pinch of salt to an oven-proof dish (or casserole dish with a lid) and give everything a good mix up

Cover the dish tightly with tin foil (or a matching lid) and put the dish in the oven for 35-40 min or until the cabbage is cooked

5 Pork Belly, Sprout Mash & Red Cabbage

Meanwhile, peel the potatoes and cut them into large bite-sized pieces

Cut the Brussels sprouts in half

Add the potatoes and Brussels sprouts to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender 

Meanwhile, dissolve 1/2 [1] beef stock cube in 200ml [350ml] boiled water

6 Pork Belly, Sprout Mash & Red Cabbage

Return the pork pan to a medium heat with approx. 1 tbsp [2 tbsp] of the reserved juice

Once hot, add 2 tsp [4 tsp] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk in the beef stock and cook for 1-2 further or until a smooth gravy remains

Stir in the spiced plum chutney – this is your spiced plum gravy

7 Pork Belly, Sprout Mash & Red Cabbage

Once the potatoes and sprouts are cooked, drain and return them to the pot

Return the pot to a low heat and add a splash of milk and a large knob of butter

Mash until smooth – this is your sprout mash

8

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Once rested, slice the pork belly as thinly as you can using a sharp knife

Serve the pork belly with the sprout mash and braised red cabbage to the side and spoon over the spiced plum gravy

Enjoy!

 

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