Bacon Wrapped Pork Topside and Onion Gravy
with Roast Potatoes, Red Cabbage and Green Beans
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
700 grams
Potatoes
450 grams
Pork Roasting Joint
4 rasher(s)
British Streaky Bacon
1 unit(s)
Red Cabbage
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
30 grams
Unsalted Butter
(Contains: Milk)
10 grams
Chicken Stock Paste
40 grams
Onion Marmalade
150 grams
Green Beans
Not included in your delivery
1 tsp
Sugar
75 milliliter(s)
Water for the Cabbage
400 milliliter(s)
Water for the Gravy
3 tbsp
Plain Flour
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp salt. Peel and chop the potatoes into 4cm chunks. Heat a drizzle of oil in a large frying pan on high heat. Season the pork with salt and pepper. Once the pan is hot, brown the pork all over, 2 mins. Transfer to a baking tray and lay the bacon rashers over the top, tucking them in underneath. IMPORTANT: Wash your hands and equipment after handing raw meat.
Once your oven is hot, roast the pork on the middle shelf of your oven for 45/60/90 mins (2p/3p/4p). IMPORTANT: The pork is cooked when no longer pink in the middle. Cook bacon thoroughly. Meanwhile, pour enough oil into a deep baking tray to cover the bottom and pop into your oven. Add the potatoes to the pan of boiling water and cook for 7-8 mins or until the edges are soft.
Once the potatoes are ready, drain in a colander and sprinkle on half the flour (see ingredients for amount). Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil. Season with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.
Meanwhile, halve the cabbage, cut out and discard the tough core, then finely slice. Wipe out the (now empty) potato pan and pop on medium-high heat with a drizzle of oil. Once hot, add the cabbage, season with salt and pepper, then stir-fry for 2 mins. Stir in the soy sauce, balsamic vinegar, sugar and water the cabbage (see ingredients for both amounts), then bring to a simmer. Reduce the heat to medium-low, then cover with a lid and leave to cook until the cabbage is tender, 10-12 mins. Stir twice in this time. Once tender, remove the lid, increase the heat to medium and cook until the liquid has reduced and the cabbage is glazed, 8-12 mins.
Meanwhile, melt the butter in a small saucepan on medium-high heat. Stir in the remaining flour, then 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 (see ingredients for amount), then the chicken stock paste and onion marmalade. 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, 15-20 mins.
When the pork is cooked, remove from the oven and allow to rest, wrapped loosely in foil, for 10-15 mins. Meanwhile, fill another saucepan with water and pop on high heat with 0.5 tsp salt. Once boiling, add the beans and simmer until tender, 4-5 mins. Once cooked, drain in a colander. Season with salt and pepper. Stir the remaining butter into the red cabbage and season to taste if needed. Once rested, slice the pork thinly and serve on your plates with the roast potatoes, beans and cabbage alongside. Pour the gravy into a serving jug for pouring over. Enjoy!
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