Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad, family's new favorite!

When you understand the essentials of cooking, it can be such a releasing as well as awarding experience to develop a simply scrumptious meal or baked product. The scents in your house and also the faces of individuals that you share it with are invaluable. We hope this Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad dish will certainly give you some suggestion for you to end up being a phenomenal cook.

You need Pork.
Prepare boneless pork belly, rind scored.
You need to prepare olive oil.
Use Ras el Hanout spice.
You need salt.
You need onion, chopped.
You need to prepare carrots, chopped.
You need celery, chopped.
Prepare garlic cloves, bruised.
Prepare ground fennel.
Provide white wine.
You need peppercorns.
Use bay leaves.
Use chicken stock.
You need Apple sauce.
Use apples, peeled, cored, chopped.
You need caster sugar.
You need water.
Prepare Ras el Hanout.
Prepare Carrot puree.
You need to prepare carrots, peeled.
Prepare cream.
Prepare butter.
Use Fennel & mint salad.
Use olive oil.
You need lemon juice.
You need to prepare baby fennel, thinly sliced.
You need to prepare mint leaves.
Provide radishes, thinly sliced.

Short Tips:

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!.

Take these Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad recipe suggestions and also use them and also maybe even experiment while you are at it. The cooking area is a great location to attempt brand-new points with the appropriate aid.

If you find this Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad recipe valuable please share it to your friends or family, thank you and good luck.