Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad. Toss apple and fennel in a bowl with a little olive oil and the reserved cooking juices. Melt the butter in a pan, toss in the sliced fennel and apples. Fry until they take on a little colour, then pour the cider Roast Spiced Pork Belly with Apple Sauce by Everyday Gourmet Chef Justine Schofield.

Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad 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. For the roast pork belly, put the pork belly in a roasting tray, skin-side up.

Hello everybody, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, roasted pork belly with ras el hanout apple sauce and fennel and mint salad. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Toss apple and fennel in a bowl with a little olive oil and the reserved cooking juices. Melt the butter in a pan, toss in the sliced fennel and apples. Fry until they take on a little colour, then pour the cider Roast Spiced Pork Belly with Apple Sauce by Everyday Gourmet Chef Justine Schofield.

Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad is one of the most well liked of recent trending meals in the world. It's simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They're nice 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 whole life.

To begin with this particular recipe, we must 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 it.

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

{Take of Pork.
{Get 1.4 kg of boneless pork belly, rind scored.
{Prepare 2 tbs of olive oil.
{Prepare 2 tbs of Ras el Hanout spice.
{Take 1 tbs of salt.
{Prepare 1 of onion, chopped.
{Get 2 of carrots, chopped.
{Take 2 sticks of celery, chopped.
{Prepare 6 of garlic cloves, bruised.
{Prepare 2 tbs of ground fennel.
{Prepare 300 ml of white wine.
{Make ready 8 of peppercorns.
{Take 3 of bay leaves.
{Make ready 1 L of chicken stock.
{Prepare of Apple sauce.
{Take 4 of apples, peeled, cored, chopped.
{Prepare 3 tbs of caster sugar.
{Prepare 2 tbs of water.
{Make ready 2 tsp of Ras el Hanout.
{Get of Carrot puree.
{Get 1 kg of carrots, peeled.
{Take 100 g of cream.
{Get 50 g of butter.
{Get of Fennel & mint salad.
{Prepare 60 ml of olive oil.
{Get 2 tbs of lemon juice.
{Prepare 6 of baby fennel, thinly sliced.
{Make ready 1/2 bunch of mint leaves.
{Prepare 4 of radishes, thinly sliced.

Thoroughly pat it dry with kitchen paper, then rub sea salt all over the skin. Meanwhile, for the apple bread sauce, heat the milk in a. This method for roasting pork belly guarantees crispy crackling and tender meat. The spiced apple sauce is the perfect accompaniment, too.

Instructions 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!.

Place the scored pork belly, skin-side up, on a wire rack in a roasting tray. Squeeze the lemon juice over the skin. How to make Ras el Hanout - an aromatic blend of spices used in Moroccan and North African cooking to season tagines, meats, vegetables, and stews. Wondering where to find Ras el Hanout? Look no further, you probably have all the spices to make this fragrant blend of spices at home!

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