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Prep Time
50 min
Cuisine
British
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 598 kJ 143 kcal |
2664 kJ 638 kcal |
Fat of which saturates |
8.5 g 2.9 g |
37.9 g 12.7 g |
Carbohydrate of which sugars |
6.6 g 4.1 g |
29.4 g 18.5 g |
Fibre | 1.8 g | 7.9 g |
Protein | 10.5 g | 46.7 g |
Salt | 0.1 g | 0.46 g |
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.
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
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
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
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
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
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
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
Heat the mash and spring greens through if they've gone cold before serving!
Once rested, slice the pork belly thinly with a sharp knife
Serve the sliced pork over the mash with any resting juices spooned over and the spring greens to the side
Enjoy!