200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
Lactose
Selderij
Sulfiet
MosterdKale Mash with Pork Belly
Autumn is in full swing, and I always crave a hearty mash! I make this creamy green mash with plenty of kale, crispy bacon bits, and a touch of mustard. In the oven, I roast a pork belly slice until it’s beautifully crispy. It comes with a traditional onion gravy. Enjoy your meal!
Bacon, pork belly, kale, white onion, garlic, potato, fresh rosemary, thyme, milk, Dijon mustard, veal stock (contains celery), pepper and salt, sunflower oil.
Allergens: koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the mash with the pork belly and gravy loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Heat the mash with the pork belly and gravy covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g