Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, roasted pork belly with ras el hanout apple sauce and fennel and mint salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. 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 current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook 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 it.
The ingredients needed to make Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad:
- Take Pork
- Get 1.4 kg boneless pork belly, rind scored
- Get 2 tbs olive oil
- Prepare 2 tbs Ras el Hanout spice
- Get 1 tbs salt
- Get 1 onion, chopped
- Get 2 carrots, chopped
- Get 2 sticks celery, chopped
- Take 6 garlic cloves, bruised
- Make ready 2 tbs ground fennel
- Make ready 300 ml white wine
- Take 8 peppercorns
- Make ready 3 bay leaves
- Prepare 1 L chicken stock
- Make ready Apple sauce
- Get 4 apples, peeled, cored, chopped
- Make ready 3 tbs caster sugar
- Prepare 2 tbs water
- Prepare 2 tsp Ras el Hanout
- Prepare Carrot puree
- Make ready 1 kg carrots, peeled
- Get 100 g cream
- Prepare 50 g butter
- Take Fennel & mint salad
- Prepare 60 ml olive oil
- Get 2 tbs lemon juice
- Prepare 6 baby fennel, thinly sliced
- Make ready 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 it up with this special food roasted pork belly with ras el hanout apple sauce and fennel and mint salad recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
