Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make 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 bit unique. This will be really delicious.
Transfer the roasted apples and vegetables into a blender along with the honey, mustard and. Следующее. Since one vendor's stock might differ from the next I used it to make brittle and thought it would pair nicely with a salad of shaved fennel and apples. The warm spices coax out the sweetness of the.
Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad is something which I have loved my whole life.
To get started with this recipe, we must 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 cook that.
The ingredients needed to make Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad:
- Prepare Pork
- Get 1.4 kg boneless pork belly, rind scored
- Prepare 2 tbs olive oil
- Prepare 2 tbs Ras el Hanout spice
- Take 1 tbs salt
- Make ready 1 onion, chopped
- Prepare 2 carrots, chopped
- Get 2 sticks celery, chopped
- Make ready 6 garlic cloves, bruised
- Make ready 2 tbs ground fennel
- Make ready 300 ml white wine
- Get 8 peppercorns
- Make ready 3 bay leaves
- Prepare 1 L chicken stock
- Make ready Apple sauce
- Make ready 4 apples, peeled, cored, chopped
- Get 3 tbs caster sugar
- Make ready 2 tbs water
- Make ready 2 tsp Ras el Hanout
- Prepare Carrot puree
- Take 1 kg carrots, peeled
- Make ready 100 g cream
- Prepare 50 g butter
- Get Fennel & mint salad
- Get 60 ml olive oil
- Get 2 tbs lemon juice
- Make ready 6 baby fennel, thinly sliced
- Prepare 1/2 bunch mint leaves
- Get 4 radishes, thinly sliced
Raw Zucchini and Mint Salad with Spiced Chickpeas, Feta, and Argan Oil. This method for roasting pork belly guarantees crispy crackling and tender meat. The spiced apple sauce is the perfect accompaniment, too. Place the scored pork belly, skin-side up, on a wire rack in a roasting tray.
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!
Squeeze the lemon juice over the skin. Sprinkle a generous amount of salt over. Comeback Sauce with Ras el Hanout and HarissaThis Is How I Cook. Ras El Hanout, Yoghurt And Lime Grilled ChickenDelicious. Ras el Hanout chicken, Shirazi salad & cauliflower couscousMindful Chef.
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