Oven Baked Pork Belly & Winter Veg Pot Roast
Hearty pot roast with only 5 mins prep? Say no more. You'll simmer succulent pork belly, carrots and parsnips with a herby gravy till deliciously rich. Serve with golden roast potatoes for a crispy finish and dig in.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Flour, Salt, Olive oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle
Pat your pork belly dry with kitchen paper, then score the fatty side of the pork belly in a criss-cross pattern by drawing a sharp knife through the skin, deep enough to reach the meat below
Season with a generous pinch of salt and rub it deep into the criss-cross pattern
Heat a large, wide-based, hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat
Once hot, add the seasoned pork belly, fat side down and cook for 4 min or until coloured and crispy, flip and cook for 2 min on the other side then remove from the dish and set aside
Reserve the dish
Whilst the pork belly is cooking, chop your potatoes (skins on) into bite-sized pieces
Top, tail and chop your carrot[s] into quarters
Top, tail and chop your parsnip[s] into quarters
Reduce the heat to medium, add the chopped carrot and parsnip to the dish with your dried sage, 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and your beef stock mix, give everything a good mix up, then add 350ml [450ml] [600ml] boiled water with your Henderson's Relish and bring to the boil over a high heat
Once boiling, return the crispy pork belly to the dish, skin-side up, then put in the oven, uncovered, for 45 min, or until the pork is cooked through (no pink meat!) and the vegetables are tender
Add the chopped potatoes to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and give everything a good mix up
Put the tray[s] in the oven for 40-45 min, turning halfway or until golden and crisp
Once done, remove the cooked pork belly from the dish, leave to rest for 5 min, then slice into 3 slices per person on a clean chopping board
Serve the sliced pork belly, carrot and parsnip with the roast potatoes to the side
Drizzle over the gravy
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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