Apple Glazed Pork Belly and Guinness® Gravy Roast
with Colcannon Style Mash, Red Cabbage and Maple Bacon Roots
- Sulphites
- Cereals containing gluten
- Soya
- Wheat
- Barley
- Milk
- Egg
Rich, smoky and packed full of umami, the hero of this dish is Guinness® paste. Bringing a smooth and unmistakable depth of flavour to your cooking, just like a glass of black porter, this versatile paste is here to elevate your dinner into a meal-time masterpiece.
Ingredients
1 unit(s)
Red Cabbage
1 unit(s)
Apple
450 grams
Potatoes
2 unit(s)
Carrot
1 unit(s)
Parsnip
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
280 grams
Pork Belly
1 sachet(s)
Dried Thyme
1 unit(s)
Spring Onion
60 grams
British Smoked Bacon Lardons
15 grams
Maple Syrup
40 grams
Guinness® Paste
(Contains: Cereals containing gluten, Soya, Wheat, Barley)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
50 grams
Apple and Sage Jelly
Not included in your delivery
100 milliliter(s)
Water for the Cabbage
15 grams
Butter
1 tbsp
Plain Flour
200 milliliter(s)
Water for the Gravy
½ tsp
Sugar
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the red cabbage, cut out and discard the tough core, then finely slice. Quarter, core and grate the apple (no need to peel).
Peel and chop the potatoes into 2cm chunks. Trim the carrot and parsnip (no need to peel). Cut into roughly 1cm wide, 5cm long batons.
Heat a drizzle of oil in a saucepan on medium heat. Add the cabbage and apple. Cook, stirring frequently, until it starts to soften, 3-4 mins.
Once softened, add the water for the cabbage (see pantry for amount) and red wine stock paste and season with salt and pepper.
Reduce the heat and simmer until the cabbage is soft and the liquid has evaporated, 20-25 mins. Remove from the heat and cover with a lid to keep warm.
Meanwhile, bring a large saucepan of water with ½ tsp salt to the boil.
Remove the pork belly from the packaging. Place in an ovenproof dish. Drizzle with oil and season with salt and pepper.
When the oven is hot, roast on the middle shelf until piping hot and golden, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
Pop the carrots and parsnips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried thyme, then toss to coat. Spread out in a single layer.
Roast on the top shelf until tender, 20-25 mins. Turn halfway through.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, trim and thinly slice the spring onion.
When the root veg has 10 mins remaining, remove the tray from the oven and scatter over the bacon. Drizzle over the maple syrup and toss to coat.
Return to the oven to roast for the remaining time until golden, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, pop a small saucepan on medium-high heat and add the butter (see pantry for amount).
Melt the butter gently, then stir in the flour (see pantry for amount). Continue to stir until combined - you've made a roux!
Cook, stirring, until the roux is a medium brown colour, 3-4 mins.
Gradually stir in the water for the gravy and sugar (see pantry for both amounts), then stir in the Guinness® paste and bring to the boil, stirring out any lumps that form. Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 5-8 mins.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Stir in the cheese and spring onion. Cover with a lid to keep warm.
When everything's ready, stir half the apple and sage jelly into the red cabbage. Slice the pork belly widthways into 2cm thick slices.
Share the pork belly slices between your plates. Drizzle the remaining apple and sage jelly over.
Serve the braised red cabbage, maple bacon roasted roots and colcannon style mash alongside. Spoon over the Guinness gravy to finish.
