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Wishing to eat Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with clear ways on preparing a Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad like a famous chef made.

Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad

We hope you got benefit from reading it, now let's go back to roasted pork belly with ras  el hanout apple sauce and fennel and mint salad recipe. To cook roasted pork belly with ras  el hanout apple sauce and fennel and mint salad you only need 29 ingredients and 9 steps. Here is how you do it.

To cook an unforgettable Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad, below are the materials needed:

  1. Prepare of Pork.
  2. You need 1.4 kg of boneless pork belly, rind scored.
  3. Provide 2 tbs of olive oil.
  4. Get 2 tbs of Ras el Hanout spice.
  5. You need 1 tbs of salt.
  6. Use 1 of onion, chopped.
  7. Get 2 of carrots, chopped.
  8. Provide 2 sticks of celery, chopped.
  9. Use 6 of garlic cloves, bruised.
  10. Get 2 tbs of ground fennel.
  11. You need 300 ml of white wine.
  12. Get 8 of peppercorns.
  13. Prepare 3 of bay leaves.
  14. Prepare 1 L of chicken stock.
  15. Prepare of Apple sauce.
  16. Use 4 of apples, peeled, cored, chopped.
  17. Provide 3 tbs of caster sugar.
  18. Prepare 2 tbs of water.
  19. Get 2 tsp of Ras el Hanout.
  20. Prepare of Carrot puree.
  21. You need 1 kg of carrots, peeled.
  22. Take 100 g of cream.
  23. Use 50 g of butter.
  24. You need of Fennel & mint salad.
  25. Get 60 ml of olive oil.
  26. Provide 2 tbs of lemon juice.
  27. Provide 6 of baby fennel, thinly sliced.
  28. Prepare 1/2 bunch of mint leaves.
  29. Get 4 of radishes, thinly sliced.

After preparing the components, next you are ready to make your tasty Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad by following the guidances on this section:

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. Return carrots to pot, add the butter, cream, salt and pepper and blitz with stick blender until smooth. Set aside..
  6. 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..
  7. 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..
  8. 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..
  9. Cut the pork into rectangular pieces and serve with the veg from the roasting pan, carrot puree, apple sauce and salad. Enjoy!.

Roasted apples, fennel and red onion are the perfect foil to roasted pork tenderloin. Make it a meal: Stir sauteed broccoli rabe into quick-cooking barley The roasted apple fennel and onion was great. However at that temp it look a bit less time. Make sure you slice the vegetables thicker so they stay in. Rub the sage leaves and lemon zest all over the pork.

Recipe : Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad

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