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

Hey everyone, it is me again, Dan, welcome to our recipe site. 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. One of my favorites food recipes. This time, I am going to make it a little 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 well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad is something that I have loved my entire life.

Get Fresh, top-quality Pork Belly delivered next-day from D'Artagnan! Tired of Cooking the Same Dinner Recipes Every Week? Never struggle on what you should make for dinner again. 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.

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

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. Toss fennel bulb and fronds, apple, lime zest and juice, chiles, and cilantro in a large bowl; season salad with salt.

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!

This should help draw out the moisture and dry out the rind to make delicious crackling. Toss fennel bulb and fronds, apple, lime zest and juice, chiles, and cilantro in a large bowl; season salad with salt. Drizzle oil over and toss to coat. APPLE SAUCE - Place the sugar and vinegar in a medium size saucepan and bring to the boil and then add the apples and cook until tender and then puree and add the lemon juice and set aside to cool. Season generously with salt and pepper, rubbing it well into the skin.

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