Bacon Wrapped Pork and Onion Gravy
with Roast Potatoes, Red Cabbage and Green Beans
This Bacon Wrapped Pork, Gravy & Roasties is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
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.
Ingredients
450
Pork Roasting Joint
24
Plain Flour
4
British Streaky Bacon
1
Red Cabbage
150
Green Beans
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Chicken Stock Paste
40
Onion Marmalade
12
Balsamic Vinegar
(Contains Sulphites)
30
Unsalted Butter
700
Potatoes
Not included in your delivery
1
Sugar
Water
400
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and bring a large saucepan of water to the boil with 1/2 tsp of salt. Peel and chop the potatoes into 4cm chunks. Pat the pork dry with some kitchen roll, then season with salt and pepper and drizzle with oil. Heat a frying pan over high heat and brown the pork all over, 2 mins, turning often. Transfer to a baking tray and lay the bacon rashers over the pork, tucking them under at the bottom.
Roast the pork on the middle shelf of your oven for 40/55/75 mins (depending on size). IMPORTANT: The pork is cooked when no longer pink in the middle. Pour a good glug of oil onto another baking tray and pop in your oven. Add the potatoes to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife.
Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour. Give your pan a shake to fluff up the potatoes. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt. Roast the potatoes on the top shelf of your oven until golden, 45-50 mins, turn halfway through. Wash your saucepan and set aside - you'll use it later.
Meanwhile, cut the cabbage in half through the root, remove the triangle root in the middle and discard, then slice thinly. Heat a drizzle of oil in a large saucepan on medium high heat. Once the oil is hot, add the cabbage, season with salt and pepper, and stir fry for 2 mins. Pour in the soy sauce, balsamic vinegar, sugar and water (see ingredients for both amounts). Stir and bring to a simmer, then reduce the heat to medium low, cover with a lid and leave to cook until the cabbage is tender, 10-12 mins. Stir twice in this time. Once tender, remove the lid, increase the heat to medium and cook until the liquid has reduced, 8-10 mins.
Meanwhile, pop a saucepan on medium high heat and add half the butter. Allow the butter to melt, then stir in the remaining flour. You've made a roux! Cook until the roux is a medium brown colour and gradually stir in the water (see ingredients for amount), chicken stock powder and onion marmalade. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer until the gravy has thickened to your liking, 10-15 mins. When the pork is ready, allow to rest, wrapped in foil for 10-15 mins before slicing. Fill your pan with water and 1/2 tsp of salt and pop on high heat.
Get any washing up done. Once your water is boiling, and once everything is nearly ready, add the beans to the water and simmer until tender, 4-5 mins. Once cooked drain in a colander. Stir the remaining butter into the red cabbage, taste and add salt and pepper if you feel it needs it. Add any pork resting juices to the gravy if it needs thinning slightly, reheat if necessary. Slice the pork thinly and add to the plate along with the veggies. Pour over the gravy and enjoy!
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