Maple Glazed Pork Belly and Butternut Mac & Cheese
with Apple, Walnut and Baby Leaf Harvest Salad
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.
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
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
Utensils
Cooking Instructions and Tips
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.
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.
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).
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.
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.
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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