Pork belly is a damn tasty cut. It's fattier than our other cuts of pork, but fat = flavour. It does require a little oven time but is very simple to prepare. The rendered fat is used to cook our spring greens, with a touch of garlic. Served with sweet apple and parsnip mash.
Prep Time
50 min
Cuisine
British
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*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 apple
apple
300g parsnips
parsnips
1 garlic clove
garlic
1 x 300g British pork belly
pork belly(100%)
150g spring greens
spring greens(100%)
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
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Pat the pork belly dry and rub it all over with a generous amount of salt
Heat a dry pan (preferably non-stick) over a high heat and, once hot, add the pork belly, fat-side down and cook for 5 min, then flip and cook for a further 2 min until coloured
2
Transfer the coloured pork belly to a baking tray, fat-side down and keep the pan for later
Put the tray in the oven for 35-45 min or until the pork belly is cooked through
Tip: to check the pork is cooked, carefully pierce the thickest part with a sharp knife and, if it goes in easily, it's good to go
3
Meanwhile, cut the parsnips (skins on) into bite-size pieces
Cut the apple[s] (skins on) into bite-size pieces
Add both to a pot and cover with cold water and a pinch of salt
Bring to the boil over a high heat and cook for 10-15 min or until they're fork-tender
Once tender, drain and return them to the pot
4
Meanwhile, separate the spring greens leaves, discarding any tough stalks
Layer the leaves over eachother, roll them up and slice into thin strips
Peel and roughly chop (or grate) the garlic
5
Once cooked and drained, mash the parnips and apple with 15g [30g]butter and a splash of milk
Mash and season generously with salt and pepper
Set aside, covered, to keep warm until serving
6
Return the pan to a medium heat with 15g [30g] butter
Add the spring greens and garlic and cook for 1 min
Add 2 tbsp [4 tbsp]cold water and cover with a lid and cook for 2-3 min, or until tender
Once tender, season generously with salt and pepper and keep covered until serving
7
Once cooked through, transfer the pork belly to a clean chopping board
Lay a tea towel over it and set aside for 5 min to rest
8
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