Kale 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.

Energy149,34 kcal

Protein8,81 g

Fat8,27 g

of which saturated3,3 g

Carbohydrates10,3 g

Dietary fibre2,3 g

Salt0,31 g

Average weight: 540 g