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Maple Glazed Pork Belly and Butternut Mac & Cheese
Maple Glazed Pork Belly and Butternut Mac & Cheese

Maple Glazed Pork Belly and Butternut Mac & Cheese

with Apple, Walnut and Baby Leaf Harvest Salad

Recipe Development Team
Recipe Development TeamPublished on August 27, 2025

Our Maple Glazed Pork Belly and Butternut Mac & Cheese is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
New
Allergens:
Cereals containing gluten
Wheat
Milk
Sulphites
Nuts
Pecan Nuts

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.

Total40 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

280 grams

Pork Belly

300 grams

Diced Butternut Squash

180 grams

Macaroni

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

1 bunch(es)

Chives

1 unit(s)

Apple

90 grams

Red Leicester

(Contains: Milk)

2 unit(s)

Garlic Clove

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Maple Syrup

50 grams

Hot Sauce

50 grams

Baby Leaf Mix

25 grams

Pecan Nut Halves

(Contains: Nuts, Pecan Nuts May contain traces of: Pistachio nuts, Almonds, Cashew nuts, Sesame, Nuts, Peanut, Brazil nuts, Hazelnuts, Macadamia Nuts)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

20 grams

Butter

1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)5873 kJ
Energy (kcal)1404 kcal
Fat76.8 g
of which saturates38.5 g
Carbohydrate107.9 g
of which sugars22 g
Dietary Fibre7.5 g
Protein65.2 g
Salt3.5 g
Potassium493.5 mg
Calcium33 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Oven dish
Colander
Large Saucepan
Bowl
Garlic Press
Grater

Cooking Instructions and Tips

Roast the Pork
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

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.

Meanwhile, pop the butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer. Roast on the top shelf until soft and golden, 20-30 mins. Turn halfway through.

Boil the Mac
2

Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt for the macaroni.

When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Finish Prepping
3

While everything cooks, finely chop the chives (use scissors if easier).

Quarter, core and thinly slice the apple (no need to peel).

In a medium bowl, mix together the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Grate the Red Leicester. Peel and grate the garlic (or use a garlic press).

Sauce Time
4

Melt the butter (see pantry for amount) in a large saucepan on medium-high heat. Once melted, stir in the garlic and fry until fragrant, 1 min.

Next, stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the chicken stock paste and creme fraiche. Bring to the boil, then lower the heat and simmer, stirring until thickened, 2-3 mins.

Final Touches
5

Meanwhile, in a small bowl, mix together the maple syrup and hot sauce.

Once the sauce has thickened, remove from the heat and stir through the roasted butternut, cheese, half the chives and the cooked macaroni until the cheese has melted.

Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.

Serve
6

Add the baby leaves, apple slices and walnuts to the bowl of dressing and toss together.

Slice the pork belly widthways into 2cm thick slices, then share between your plates. Spoon over the maple hot sauce.

Serve the butternut mac and cheese and apple walnut salad alongside. Sprinkle the remaining chives over the mac and cheese to finish.

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