British Pork Belly
with Chantenay Carrots, Celeriac & Apple puree
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!
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
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 Nuts)
½
Red Wine Stock Paste
(Contains Sulphites)
Not included in your delivery
Water for the Sauce
100
Water
Nutritional information
Utensils
Instructions
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.
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.
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!
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).
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).
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!
