Sticky Pork Belly with Salted Peanuts
over spinach mash with fried cabbageCalories
:
956 kcalProtein
:
30.5g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Soja
- Gluten
- Tarwe
- Sesamzaad
- Pinda's
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
- May contain traces of allergens
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- Tarwe
- Selderij
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
50 g
Spinach
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
5 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
50 g
Chopped onion
120 g
Sticky pork belly
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Soja, Tarwe, Selderij)
100 g
Shredded white cabbage
Not included in your delivery
1 tablespoon
[Reduced salt] soy sauce
1 tablespoon
Olive oil
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4000 kJ
Calories956 kcal
Fat66.5 g
Saturated Fat23.5 g
Carbohydrate58.3 g
Sugar13 g
Dietary Fiber10 g
Protein30.5 g
Cholesterol50 mg
Salt4 g
Trans Fat0.1 g
Potassium1205.5 mg
Calcium116.5 mg
Iron51.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Peel or thoroughly wash the potatoes and then cut into rough pieces.
- Transfer to a pot or saucepan and submerge with water, then boil the potatoes for 12 - 14 minutes.
- Add the spinach and cook for 1 more minute.
- Reserve a small amount of the cooking liquid, then drain and set aside, covered.
2
- Remove the pork belly from the packaging and transfer the marinade to a small bowl.
- Slice the pork belly into pieces of no more than 1cm thickness.
- Heat a generous drizzle of olive oil in a frying pan over medium heat and fry the pork for 10 - 11 minutes.
- Stir in the marinade and the Korean-style spices, then fry for 1 more minute.
3
- Heat a drizzle of sunflower oil in a frying pan over high heat.
- Fry the onion with the cabbage for 4 - 6 minutes.
- Add the East Asian-style sauce and the soy sauce, then allow to reduce for 1 - 2 minutes over medium-high heat (see Tip).
Health Tip: if you're watching your salt intake, use just half of the soy sauce.
4
- Mash the potatoes with a knob of butter, the mustard and a splash of milk or cooking liquid as preferred. Season to taste with salt and pepper.
- Serve the mash on plates with everything else alongside.
- Drizzle with any residual cooking juices and then garnish with the peanuts to finish.
