Skip to main content
Roasted British Pork Belly
Roasted British Pork Belly

Roasted British Pork Belly

with Chantenay Carrots, Celeriac & Apple puree

Recipe Development Team
Recipe Development TeamPublished on February 28, 2019

We love a good Pork Belly with Roasted Carrots and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Celery
Milk
Nuts
Sulphites

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.

Total1 hour
Active
DifficultyMedium

Ingredients

serving amount

400

Pork Belly

1

Celeriac

(Contains: Celery)

1

Chantenay Carrots

1

Apple

15

Unsalted Butter

(Contains: Milk)

1

Tenderstem® Broccoli

2

Garlic Clove**

1

Hazelnuts

(Contains: Nuts May contain traces of: Nuts)

½

Red Wine Stock Paste

(Contains: Sulphites)

Not included in your delivery

Water for the Sauce

100

Water

Nutritional information

Energy (kJ)3594 kJ
Energy (kcal)859 kcal
Fat57 g
of which saturates20 g
Carbohydrate30 g
of which sugars24 g
Protein49 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grill Pan
Bowl

Cooking Instructions and Tips

Prep
1

Preheat your oven to 200°C. Put a large frying pan on high heat with a drizzle of oil. Pat the pork belly dry with kitchen paper then season on both sides with a good pinch of salt and pepper. When the pan is hot, carefully add the pork belly, skin-side down, and sear until golden all over, 3-4 mins each side. Meanwhile, trim and peel the celeriac and chop into 2cm chunks. Trim and halve the chantenay carrots.

Roast
2

Pop the celeriac and carrots on a large baking tray with a drizzle of oil. Season with a pinch of salt and pepper and toss to coat. Sit the pork belly on top of the veggies (keep the pan!), skin-side up, then roast on the middle shelf of your oven until the pork is cooked through and the veggies soft and caramelised, 45 mins - 1 hour. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Give the veggies a turn halfway through cooking.

Make the Apple Puree
3

Peel and core the apples then chop into 2cm chunks. Pop into a small saucepan with a good pinch of salt and pepper and the water (see ingredients for amount). Bring to the boil then put a lid on and cook on a low heat until the apple has collapsed into a purée, 25-30 mins. Stir in the butter then remove from the heat - we will reheat it later. tTIP: Use a fork to break down any stubborn apples!

4

Meanwhile, chop the tenderstem® broccoli in half widthways. Peel and grate the garlic (or use a garlic press). Pop another large frying pan on medium-high heat (no oil) and add the hazelnuts. Toast until golden, 2-3 mins, then transfer to a small bowl and set aside (keep the pan).

5

About 10 mins before the pork is ready, heat a drizzle of oil in the now empty hazelnut pan on medium-high heat. Add the tenderstem® and garlic and stir-fry for 2-3 mins, then add a splash of water and quickly cover with a lid (or foil). Steam until tender, 4-5 mins, then toss the nuts through. Meanwhile, return the now empty pork pan to medium heat and add the stock pot and water (see ingredients for amount).

Serve
6

Stir to dissolve the stock pot then bring to the boil, reduce the heat and simmer until glossy, 3-4 mins. Allow the pork to rest for a few mins while you get ready to serve. Reheat the apple purée and anything else that needs it over a low heat. Arrange the roasted veggies and tenderstem® around your plates then spoon some apple purée in the centre. Carve the pork belly and place on top of the purée then finish with the sauce. Enjoy!

This week's must-try HelloFresh recipes

Teriyaki Pulled Beef Bao

Teriyaki Pulled Beef Bao

with Black Sesame Wedges and Smacked Cucumber Salad
Peri Peri & Maple Glazed Spatchcock Chicken

Peri Peri & Maple Glazed Spatchcock Chicken

with Chips, Garlic Bread, Peas and Tenderstem® Broccoli
Ultimate Beef and Chorizo Lasagne Soup

Ultimate Beef and Chorizo Lasagne Soup

with Herby Garlic Bread
Chinese BBQ Style Roast Pork Belly and Sticky Rice

Chinese BBQ Style Roast Pork Belly and Sticky Rice

with Roasted Greens, Spring Rolls and Sweet Chilli Sauce
Ultimate Creamy Truffle Mushroom & Burrata Linguine

Ultimate Creamy Truffle Mushroom & Burrata Linguine

with Flaked Almonds, Rocket Salad and Garlic Ciabatta
American Style Chicken Schnitzel Sando

American Style Chicken Schnitzel Sando

with Caramelised Onions, Burger Sauce, Apple Slaw and Fries
Cosy Butternut Squash Mac and Cheese

Cosy Butternut Squash Mac and Cheese

with Rocket and a Crispy Sage Crumb
Orkney Crab, Leek and Potato Gratin

Orkney Crab, Leek and Potato Gratin

with Oven-Ready Garlic Baguette and Baby Plum Tomato Salad
Chilli non Carne Rice Jumble

Chilli non Carne Rice Jumble

with Bell Pepper, Soured Cream, Avocado and Coriander
Smoky Harissa Butter Beans and Toasted Ciabatta

Smoky Harissa Butter Beans and Toasted Ciabatta

with Roasted Sweet Potato, Greek Style Cheese and Crispy Onions
Creamy Chickpea Korma

Creamy Chickpea Korma

with Basmati Rice, Peas and Coriander
Harissa Butter Bean Loaded Jacket Potato

Harissa Butter Bean Loaded Jacket Potato

with Greek Style Cheese and Radish & Baby Leaf Salad
Greek Style Lamb Moussaka

Greek Style Lamb Moussaka

with Creamy Aubergine Topping
Pesto Pulled Chicken Orzo

Pesto Pulled Chicken Orzo

with Spinach, Peas and Cheese
Mexican Style Bacon and Bean Frijoles Charros

Mexican Style Bacon and Bean Frijoles Charros

with Soured Cream and Cheese
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
Family Favourite Pork and Apple Burger

Family Favourite Pork and Apple Burger

with Rosemary Wedges and Rocket Salad
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Midweek Chipotle Beef and Pork Rigatoni

Midweek Chipotle Beef and Pork Rigatoni

with Cheddar, Spinach and Rocket
Creamy Bacon, Potato and Baby Gem Salad

Creamy Bacon, Potato and Baby Gem Salad

with Ciabatta Croutons and Italian Style Cheese