Slow Roasted Pork With Braised Leeks & Kale
PREP: 10 Minutes
COOK: 135 Minutes
SERVES: 2
Skill Level: Easy
Nutrition Info (Per Serving)
880 kcal Energy
14g Carbohydrate
77g Protein
10g (of which Sugar)
56g Fat
8g Fibre
18g (of which Saturated Fat)
1.5g Salt
Ingredients
- 500g pack belly pork joint
- 1 tsp fennel seeds
- 500ml chicken stock
- 300g leeks, cut into 3cm pieces
- 50g kale
- 50g frozen peas
- 1 tbsp cranberry sauce
- 1 tsp wholegrain mustard
- 25g parsley, roughly chopped
Instructions
- Preheat the oven to 200°C, gas mark 6.
- Season the pork and sprinkle over the fennel seeds, place in a small roasting tin with 250ml stock. Roast for 15 minutes. Reduce the oven temperature to 150°C, gas mark 2 and continue to cook for 2 hours until tender.
- Meanwhile, place the leeks, kale and peas in a large frying pan and pour over the remaining stock, cranberry sauce, some of the chopped parsley and mustard. Cover and simmer for 5 minutes.
- Cut the pork in half and serve with the braised leeks and kale. Garnish with the remaining parsley.
