eCook Meal
Glazed Pork Belly & Cheesy Mac
with dijon mustard & spring onion
Crispy, caramelised pork belly glazed with hoisin, garlic, and ginger tops a bowl of creamy, cheese-laden mac infused with a gentle kick of Dijon mustard. Bright lemon juice and fresh spring onion cut through the richness, bringing balance to every indulgent bite. A bold, comforting bowl that’s impossible to resist, Chef!
Serving guide
Choose your portion size.
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
GLAZED Pork BELLY
Combine the garlic, ginger, and hoisin sesame glaze. Place a pan over medium-high heat with a light drizzle of oil. Pat the Pork dry with paper towel, cut into bite-sized pieces, and remove any bones. When hot, sear the pork until crispy, golden brown, and cooked through, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, drain the rendered fat, and baste with the hoisin glaze mixture. Remove from the pan with all the pan juices and season.
CHEESY MAC
Return the pot to medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Mix in the cheese and cook until the cheese is melted, 1-2 minutes. Mix in the mustard and the pasta. Loosen with pasta water if it's too thick. Remove from the heat and season.
TIME TO EAT
Bowl up the cheesy mac, top with the Pork belly and all the pan juices. Finish with a drizzle of lemon juice (to taste). Garnish with a scatter of the spring onion and dig in, Chef!
Lumachette Pasta - 100g
Garlic Clove - 1
Fresh Ginger - 10g
Hoisin Sesame Glaze - 50ml
Pork Belly Pieces - 200g
Self-raising Flour - 20ml
Full Cream UHT Milk - 150ml
Cheddar Cheese - 50g
Dijon Mustard - 5ml
Lemon Juice - 15ml
Spring Onion - 1
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
GLAZED Pork BELLY
Combine the garlic, ginger, and hoisin sesame glaze. Place a pan over medium-high heat with a light drizzle of oil. Pat the Pork dry with paper towel, cut into bite-sized pieces, and remove any bones. When hot, sear the pork until crispy, golden brown, and cooked through, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, drain the rendered fat, and baste with the hoisin glaze mixture. Remove from the pan with all the pan juices and season.
CHEESY MAC
Return the pot to medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Mix in the cheese and cook until the cheese is melted, 1-2 minutes. Mix in the mustard and the pasta. Loosen with pasta water if it's too thick. Remove from the heat and season.
TIME TO EAT
Bowl up the cheesy mac, top with the Pork belly and all the pan juices. Finish with a drizzle of lemon juice (to taste). Garnish with a scatter of the spring onion and dig in, Chef!
Lumachette Pasta - 200g
Garlic Clove - 1
Fresh Ginger - 20g
Hoisin Sesame Glaze - 100ml
Pork Belly Pieces - 400g
Self-raising Flour - 40ml
Full Cream UHT Milk - 300ml
Cheddar Cheese - 100g
Dijon Mustard - 10ml
Lemon Juice - 30ml
Spring Onion - 1
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
GLAZED Pork BELLY
Combine the garlic, ginger, and hoisin sesame glaze. Place a pan over medium-high heat with a light drizzle of oil. Pat the Pork dry with paper towel, cut into bite-sized pieces, and remove any bones. When hot, sear the pork until crispy, golden brown, and cooked through, 8-10 minutes (shifting occasionally). In the final 2-3 minutes, drain the rendered fat, and baste with the hoisin glaze mixture. Remove from the pan with all the pan juices and season.
CHEESY MAC
Return the pot to medium heat with 60g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Mix in the cheese and cook until the cheese is melted, 2-3 minutes. Mix in the mustard and the pasta. Loosen with pasta water if it's too thick. Remove from the heat and season.
TIME TO EAT
Bowl up the cheesy mac, top with the Pork belly and all the pan juices. Finish with a drizzle of lemon juice (to taste). Garnish with a scatter of the spring onion and dig in, Chef!
Lumachette Pasta - 300g
Garlic Cloves - 2
Fresh Ginger - 30g
Hoisin Sesame Glaze - 150ml
Pork Belly Pieces - 600g
Self-raising Flour - 60ml
Full Cream UHT Milk - 450ml
Cheddar Cheese - 150g
Dijon Mustard - 15ml
Lemon Juice - 45ml
Spring Onions - 2
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
GLAZED Pork BELLY
Combine the garlic, ginger, and hoisin sesame glaze. Place a pan over medium-high heat with a light drizzle of oil. Pat the Pork dry with paper towel, cut into bite-sized pieces, and remove any bones. When hot, sear the pork until crispy, golden brown, and cooked through, 8-10 minutes (shifting occasionally). In the final 2-3 minutes, drain the rendered fat, and baste with the hoisin glaze mixture. Remove from the pan with all the pan juices and season.
CHEESY MAC
Return the pot to medium heat with 60g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Mix in the cheese and cook until the cheese is melted, 2-3 minutes. Mix in the mustard and the pasta. Loosen with pasta water if it's too thick. Remove from the heat and season.
TIME TO EAT
Bowl up the cheesy mac, top with the Pork belly and all the pan juices. Finish with a drizzle of lemon juice (to taste). Garnish with a scatter of the spring onion and dig in, Chef!
Lumachette Pasta - 400g
Garlic Cloves - 2
Fresh Ginger - 40g
Hoisin Sesame Glaze - 200ml
Pork Belly Pieces - 800g
Self-raising Flour - 80ml
Full Cream UHT Milk - 600ml
Cheddar Cheese - 200g
Dijon Mustard - 20ml
Lemon Juice - 60ml
Spring Onions - 2
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R279.39
for 4 servings · R69.85 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R31.99 · 12% of packR3.84
-
Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Cheddar Cheese needs 200 gBulk Cheddar Cheese 850 g 850 g at R174.99 · 24% of packR41.17
-
Self-raising Flour needs 80 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
-
Pork Belly Pieces needs 800 g2 Moroccan Style Pork Belly Espetadas Avg 550 g 550 g at R104.49 · 1.45× packR151.99
Not in the Woolies basket — source these elsewhere:
- Hoisin Sesame Glaze
- Full Cream UHT Milk
- Lumachette Pasta
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Glazed Pork Belly & Cheesy Mac?
The preparation time for Glazed Pork Belly & Cheesy Mac with dijon mustard & spring onion is between 20 and 40 minutes.
What is the total time required to make Glazed Pork Belly & Cheesy Mac with dijon mustard & spring onion?
The total time required to make Glazed Pork Belly & Cheesy Mac with dijon mustard & spring onion is between 30 and 50 minutes.
How many servings does Glazed Pork Belly & Cheesy Mac provide?
4 servings
What are the main ingredients in Glazed Pork Belly & Cheesy Mac?
Cheddar Cheese, Dijon Mustard, Fresh Ginger, Full Cream UHT Milk, Garlic Clove, Garlic Cloves, Hoisin Sesame Glaze, Lemon Juice, Lumachette Pasta, Pork Belly Pieces, Self-raising Flour, Spring Onion, Spring Onions
What is the nutritional information of Glazed Pork Belly & Cheesy Mac?
Calories: 1900, Carbs: 120 grams, Fat: grams, Protein: 51.7 grams, Sugar: 32.6 grams, Salt: 1548 grams
How do I prepare Glazed Pork Belly & Cheesy Mac?
TIME TO EAT: Bowl up the cheesy mac, top with the pork belly and all the pan juices. Finish with a drizzle of lemon juice (to taste). Garnish with a scatter of the spring onion and dig in, Chef! CHEESY MAC: Return the pot to medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Mix in the cheese and cook until the cheese is melted, 1-2 minutes. Mix in the mustard and the pasta. Loosen with pasta water if it's too thick. Remove from the heat and season. GLAZED PORK BELLY: Combine the garlic, ginger, and hoisin sesame glaze. Place a pan over medium-high heat with a light drizzle of oil. Pat the pork dry with paper towel, cut into bite-sized pieces, and remove any bones. When hot, sear the pork until crispy, golden brown, and cooked through, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, drain the rendered fat, and baste with the hoisin glaze mixture. Remove from the pan with all the pan juices and season. PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Glazed Pork Belly & Cheesy Mac?
Cheddar Cheese, Dijon Mustard, Fresh Ginger, Full Cream UHT Milk, Garlic Clove, Garlic Cloves, Hoisin Sesame Glaze, Lemon Juice, Lumachette Pasta, Pork Belly Pieces, Self-raising Flour, Spring Onion, Spring Onions
How many calories does Glazed Pork Belly & Cheesy Mac have?
1900 calories
How much fat content does Glazed Pork Belly & Cheesy Mac have?
grams