Mother's Day Pork Belly Box (for two)

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Mother’s Day Pork Belly Box for two

• – 2 pieces of Pork Belly (Cook time: 20-30 minutes) 

• – Roast Potatoes (Cook time: 45 minutes to 1 hour) 

• – Petits Pois à la Française (Cook time: 5 minutes) 

• – Apricot & Mustard Carrots (Cook time: 20 minutes in the oven/3 minutes in the microwave) 

• – Shallot & Thyme Jus (Cook time: 2-3 minutes in the microwave/5 minutes on the hob) 

Total Cooking time: 1 hour

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6. 

2. Remove the pork belly from the fridge 1 hour before cooking, keeping it in its packaging. 

3. When you’re ready to cook, remove packaging from the following items: 

• Apricot & Mustard Carrots – remove from the packaging and place them on a baking tray lined with baking parchment. 

• Roast Potatoes – remove from the packaging and decant into a baking dish with 2 tablespoons of vegetable oil. For best results, lay the flat side of the potato down to get crispy. 

• Shallot & Thyme Jus – remove the packaging and place in either a saucepan or microwavable container.

4. Place the pork (still within its bag) in a bowl or container. Boil a kettle and pour very hot/boiling water over the pork until it’s covered and leave for 15 minutes. Once the time is up, remove from the water. 

5. Place the roast potatoes in the centre of the oven for 30 minutes. 

6. Open the bag and pat down the pork with some kitchen towel so it’s dry and season generously with salt on the skin side. 

7. In a hot non-stick pan, sear the skin side of the pork belly for 5-10 minutes until it’s really sizzling and caramelised. Then remove from the pan and place on a baking tray lined with baking parchment, skin side down. 

8. Once the potatoes have had 30 minutes, place the carrots and pork belly into the oven with the roast potatoes.  

9. Carefully give the potatoes a stir and cook for another 25 minutes. Once cooked, remove from the oven, turn the pork skin side up and leave to stand for 2 minutes. 

10. Decant the peas into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure they’re fully heated before serving.  

11. Place the shallot & thyme jus in the microwave on full power for 2-3 minutes (900w). Stir halfway through the cooking time. Allow to stand for 1 minute before serving. Alternatively, warm on a low heat in a saucepan, stirring occasionally.  

12. Once the 30 minutes are up, remove all items from the oven. 

13. When you’re ready to serve, plate up the vegetables and pork belly, then drizzle the jus on top. 

Chef’s tip – We’ve given a guide of 45 minutes to an hour for cooking the roast potatoes – simply remove from the oven once you are happy with their colour.