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Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, roasted pork belly with ras  el hanout apple sauce and fennel and mint salad. It is one of my favorites. This time, I will make it a 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 popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad is something that I have loved my whole life. They are nice and they look wonderful.

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.

To get started with this recipe, we have to first prepare a few components. 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 it.

The ingredients needed to make Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad:

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

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!

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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