Thyme Roast Pork Belly and Apple Sauce
with Parmesan Potatoes, Bacon Cabbage and Jus
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.
Ingredients
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
Utensils
Cooking Instructions and Tips
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.
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).
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.
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.
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.
Divide the pork, roast potatoes, cabbage and peas and apple sauce between plates.
Pour over the red wine jus to finish.
Enjoy!
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