Skip to main content
Thyme Roast Pork Belly and Apple Sauce

Thyme Roast Pork Belly and Apple Sauce

with Parmesan Potatoes, Bacon Cabbage and Jus

Recipe Development Team
Recipe Development TeamPublished on May 12, 2025
Allergens:
Milk
Sulphites
Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

20 grams

Unsalted Butter

(Contains: Milk)

2 unit(s)

Apple

25 grams

Apple and Sage Jelly

3 unit(s)

Carrot

2 unit(s)

Garlic Clove**

1 bunch(es)

Thyme

280 grams

Pork Belly

60 grams

British Smoked Bacon Lardons

150 grams

Shredded Savoy Cabbage

120 grams

Peas

22 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

20 grams

Parmigiano Reggiano

(Contains: Milk)

Not included in your delivery

5 tbsp

Water for the Sauce

200 milliliter(s)

Water for the Jus

Nutritional information

Energy (kJ)3666 kJ
Energy (kcal)876 kcal
Fat32.6 g
of which saturates15.2 g
Carbohydrate89.3 g
of which sugars35.9 g
Dietary Fibre16.8 g
Protein57.3 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Grater
Medium Saucepan
Large Frying Pan

Cooking Instructions and Tips

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 30-35 mins. Turn halfway through.

2

Peel your apples, then quarter, core and roughly chop. Melt the butter in a medium saucepan on medium heat, 1-2 mins. Add the apples and the water for the sauce (see pantry for amount). Season with salt and pepper and fry until softened, 10-12 mins. Once the apples are cooked, mash well with the back of a fork until smooth. Stir in the apple and sage jelly. Remove from the heat and transfer to a bowl. Set aside. 

Meanwhile, trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons. Peel and grate the garlic (or use a garlic press). Strip the thyme leaves from their stalks and roughly chop (discard the stalks).

3

Remove the pork belly from the packaging. Place on one side of a baking tray. Pop the carrots onto the other side of the baking tray and spread out in a single layer. 

Drizzle the pork and carrots with oil and season with salt and pepper. Scatter over the thyme. 

Roast on the middle shelf until piping hot and golden, 25-30 mins. Turn the carrots halfway through. IMPORTANT: Ensure the pork is piping hot throughout.

4

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. 

Next, add the cabbage and garlic. Stir-fry for 2 mins. Season with salt and pepper and a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.

Once the cabbage is cooked, stir in the peas. Remove from the heat and keep warm. 

5

Give the saucepan used to cook the apple sauce a quick wipe clean. 

Pour the water for the jus (see pantry for amount) into the saucepan, bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 8-9 mins.

When the potatoes have 5 mins remaining, sprinkle over the cheese. Return to the oven and roast for the remaining time until crispy.

6

Divide the pork, roast potatoes, cabbage and peas and apple sauce between plates. 

Pour over the red wine jus to finish.

Enjoy!

This week's must-try HelloFresh recipes

Umami Miso Mushroom Rigatoni

Umami Miso Mushroom Rigatoni

with Peas and Cheese
Curried Cauliflower Cheese Filo Pie

Curried Cauliflower Cheese Filo Pie

with Baby Leaf Salad
Halloumi, Pea and Coconut Pasanda Curry

Halloumi, Pea and Coconut Pasanda Curry

with Mango Chutney, Baby Spinach and Basmati Rice
Meat-Free Mince Chilli non Carne Loaded Rice Bowl

Meat-Free Mince Chilli non Carne Loaded Rice Bowl

with Kidney Beans, Smashed Avocado, Tomato Salsa and Cheese
Singapore Style Crispy Tofu & Black Pepper Noodles

Singapore Style Crispy Tofu & Black Pepper Noodles

with Green Beans, Pak Choi and Bell Pepper
Thai Style Chicken Noodles

Thai Style Chicken Noodles

with Green Beans and Pepper
Warming Ginger, Cauliflower and Coconut Bowl

Warming Ginger, Cauliflower and Coconut Bowl

with Zesty Rice and Black Beans
Puttanesca Style Rigatoni

Puttanesca Style Rigatoni

with Tenderstem® Broccoli, Olives and Cheese
Creamy Mexican Style Spiced Stew and Ciabatta

Creamy Mexican Style Spiced Stew and Ciabatta

with Corn, Butter Beans and Sweet Potato
Rogan Josh Lamb Burger

Rogan Josh Lamb Burger

with Zesty Fries, Mango Chutney Mayo and Kachumber Salad
Super Quick Teriyaki Pork Rice Bowl

Super Quick Teriyaki Pork Rice Bowl

with Pea Pods and Sesame Seeds
Speediest Sambal Teriyaki Beef Noodles

Speediest Sambal Teriyaki Beef Noodles

with Pea Pods, Carrot and Sesame
Honey Glazed Sausage Bake and Bravas Inspired Sauce

Honey Glazed Sausage Bake and Bravas Inspired Sauce

with Roasted Baby Plum Tomatoes, Red Onion and Peas
Tex-Mex Style Pork and Bean Chilli

Tex-Mex Style Pork and Bean Chilli

with Courgette, Tostada Dippers and Soured Cream
Speedy Spicy Cajun Chicken Macaroni

Speedy Spicy Cajun Chicken Macaroni

with Peas, Pepper and Italian Style Cheese
Speedy Chorizo Orzo

Speedy Chorizo Orzo

with Cheese, Peas and Rocket
Chermoula Pork Koftas and Greek Style Fries

Chermoula Pork Koftas and Greek Style Fries

with Roasted Garlic Yoghurt and Lemon Dressed Salad
Cumberland Sausages in Mustard Cream Sauce

Cumberland Sausages in Mustard Cream Sauce

with Roasted Roots and Herby Chips
Sticky Honey Indonesian Style Beef Rice Bowl

Sticky Honey Indonesian Style Beef Rice Bowl

with Pepper, Cabbage and Carrot
Central American Inspired Bacon and Black Bean Stew

Central American Inspired Bacon and Black Bean Stew

with Roasted Broccoli, Rice and Orange