How to Prepare Perfect Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, roasted pork belly with ras  el hanout apple sauce and fennel and mint salad. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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 appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to 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 boneless pork belly, rind scored
3. Make ready olive oil
4. Take Ras el Hanout spice
5. Get salt
6. Make ready onion, chopped
7. Get carrots, chopped
8. Prepare celery, chopped
9. Get garlic cloves, bruised
10. Make ready ground fennel
11. Make ready white wine
12. Make ready peppercorns
13. Prepare bay leaves
14. Get chicken stock
15. Take Apple sauce
16. Take apples, peeled, cored, chopped
17. Get caster sugar
18. Prepare water
19. Make ready Ras el Hanout
20. Prepare Carrot puree
21. Get carrots, peeled
22. Make ready cream
23. Prepare butter
24. Prepare Fennel & mint salad
25. Prepare olive oil
26. Take lemon juice
27. Take baby fennel, thinly sliced
28. Take mint leaves
29. Prepare 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!

So that’s going to wrap it up with this exceptional food roasted pork belly with ras  el hanout apple sauce and fennel and mint salad recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!