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 page. Today, we’re going to make a distinctive dish, roasted pork belly with ras  el hanout apple sauce and fennel and mint salad. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad is something which I have loved my entire life.

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

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.

Instructions 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!

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. Place the pork belly in a deep roasting tray, arranging all the vegetables, herbs and spices around it. See more ideas about my kitchen rules, recipes, kitchen rules. Rub the pork all over with olive oil and place into a roasting pan, skin-side up.

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. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!