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Sticky Mustard Pork Belly and Red Wine Jus

Sticky Mustard Pork Belly and Red Wine Jus

with Dauphinoise Potatoes, Asparagus and Tenderstem®

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Our Sticky Mustard Pork Belly and Red Wine Jus is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Allergens:
Mustard
•Milk
•Egg
•Sulphites
•Celery
•Almonds
•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.

Total50 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Garlic Clove**

100 grams

Asparagus

160 grams

Tenderstem® Broccoli

1 bunch(es)

Chives

25 grams

Apple and Sage Jelly

10 grams

Wholegrain Mustard

(Contains: Mustard)

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

280 grams

Pork Belly

15 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

15 grams

Toasted Flaked Almonds

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

Not included in your delivery

75 milliliter(s)

Water for the Dauphinoise

150 milliliter(s)

Water for the Jus

Nutritional information

Energy (kJ)3572 kJ
Energy (kcal)854 kcal
Fat45.3 g
of which saturates22.6 g
Carbohydrate63.3 g
of which sugars15.5 g
Dietary Fibre9.2 g
Protein52.3 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Knife
•Large Saucepan
•Small sauce pan
•Baking Tray
•Oven dish
•Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.

Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).

Trim the bottom 2cm from the asparagus and discard. Halve any thick broccoli stems lengthways. Roughly chop the chives (use scissors if easier). 

In a small bowl, combine the apple and sage jelly with the mustard. Set your glaze mixture aside.

2

Once your pan of water is boiling, add the potato slices and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.

Meanwhile, heat a drizzle of oil in a small saucepan on medium heat.

Once hot, add the garlic and cook until fragrant, 30 secs.

Add the creme fraiche, chicken stock paste, water for the dauphinoise (see pantry for amount) and half the hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

3

Next, 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, lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese on top.

Bake your dauphinoise on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

4

While everything cooks, wash out the (now empty) creamy sauce pan, then pour in the water for the jus (see pantry for amount). Bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Set aside.

Once piping hot and golden, remove the pork from the oven. Drizzle over the glaze mixture and use the back of a spoon to evenly spread it over. Pop back in the oven until sticky, 5-6 mins.

Once cooked, remove the the oven and set aside to rest for a couple of mins.

5

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

Once hot, add the asparagus and broccoli. Season with salt and pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil.

Cook until the veg is tender, 4-6 mins, then remove from the heat.

6

When everything's ready, thinly slice the pork belly. Reheat the red wine jus if necessary.

Serve the pork with the asparagus, broccoli and dauphinoise alongside.

Sprinkle the almonds over the veg and serve with the red wine jus.

Enjoy!

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