Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, roasted pork belly with ras el hanout apple sauce and fennel and mint salad. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad is something which I’ve loved my entire life.
To get started with this particular 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 cook that.
The ingredients needed to make Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad:
- Make ready Pork
- Get boneless pork belly, rind scored
- Make ready olive oil
- Prepare Ras el Hanout spice
- Take salt
- Get onion, chopped
- Get carrots, chopped
- Prepare celery, chopped
- Make ready garlic cloves, bruised
- Prepare ground fennel
- Take white wine
- Make ready peppercorns
- Prepare bay leaves
- Prepare chicken stock
- Get Apple sauce
- Make ready apples, peeled, cored, chopped
- Get caster sugar
- Prepare water
- Get Ras el Hanout
- Get Carrot puree
- Get carrots, peeled
- Make ready cream
- Get butter
- Take Fennel & mint salad
- Make ready olive oil
- Prepare lemon juice
- Get baby fennel, thinly sliced
- Get mint leaves
- Make ready radishes, thinly sliced
Steps 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. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
