Easiest Way to Prepare Speedy Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad

Hey everyone, it’s Brad, welcome to my 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 food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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To get started with this particular 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 can achieve it.

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

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

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!

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