Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, roasted pork belly with ras el hanout apple sauce and fennel and mint salad. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have roasted pork belly with ras el hanout apple sauce and fennel and mint salad using 29 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad:
- Make ready Pork
- Prepare 1.4 kg boneless pork belly, rind scored
- Prepare 2 tbs olive oil
- Prepare 2 tbs Ras el Hanout spice
- Prepare 1 tbs salt
- Get 1 onion, chopped
- Take 2 carrots, chopped
- Take 2 sticks celery, chopped
- Prepare 6 garlic cloves, bruised
- Get 2 tbs ground fennel
- Prepare 300 ml white wine
- Get 8 peppercorns
- Make ready 3 bay leaves
- Make ready 1 L chicken stock
- Take Apple sauce
- Take 4 apples, peeled, cored, chopped
- Make ready 3 tbs caster sugar
- Prepare 2 tbs water
- Make ready 2 tsp Ras el Hanout
- Get Carrot puree
- Get 1 kg carrots, peeled
- Take 100 g cream
- Prepare 50 g butter
- Make ready Fennel & mint salad
- Take 60 ml olive oil
- Make ready 2 tbs lemon juice
- Prepare 6 baby fennel, thinly sliced
- Get 1/2 bunch mint leaves
- Get 4 radishes, thinly sliced
Instructions to make Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad:
- The night before, place the pork in a dish and sprinkle the rind with salt. Place on the bottom of the shelf of the fridge, uncovered, overnight. This should help draw out the moisture and dry out the rind to make delicious crackling.
- When ready to cook, preheat the oven to 180C. Take the pork out of the fridge and bring to room temperature. Pat it dry and rub with oil, Ras el Hanout and salt.
- Place the remaining ingredients - chopped carrots, chopped onion, chopped celery, bruised garlic, ground fennel, white wine, peppercorns, bay leaves, chicken stock - in a big, deep roasting dish. Place the pork, rind-side up on the veg, making sure not to get the rind wet. Roast for 2.5 hours.
- For the carrot puree, place the carrots in a pot of cold seasoned water. Bring to a boil, reduce heat and cook until soft. Drain.
- Return carrots to pot, add the butter, cream, salt and pepper and blitz with stick blender until smooth. Set aside.
- To make the apple sauce, place all the ingredients - peeled cored chopped apples, castor sugar, water and Ras al Hanout - in a small pot over low heat. Cook, covered until soft and thick, stirring occasionally. Season and blitz with a stick blender until smooth.
- To make the salad, combine the fennel, mint and radishes. Put the oil and the lemon juice and salt and pepper in a jar and shake until emulsified. Combine all salad ingredients and set aside.
- When the pork is soft and ready, turn the oven to grill and let the crackling begin. If that doesn't work, remove the rind serve without crackling.
- Cut the pork into rectangular pieces and serve with the veg from the roasting pan, carrot puree, apple sauce and salad. Enjoy!
So that’s going to wrap this up for this special food roasted pork belly with ras el hanout apple sauce and fennel and mint salad recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
