Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad
Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad

Hello everybody, hope you are having an amazing day today. 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. For mine, I am going to make it a bit unique. This will be really delicious.

Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad is something which I have loved my whole life. They are nice and they look fantastic.

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 fennel and apples, making them taste. Sprinkle the ras el hanout evenly over the surface and season generously with salt.

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

While the pork belly's roasting, make the vinaigrette for the celery and radish salad. Combine the red wine vinegar, Dijon, and red For the potato salad: In a frying pan, start with a little of the reserved pork fat. Add the shallots, potatoes, grainy mustard and red. Pork butt and pork belly are the two most best ingredients for Chinese BBQ pork.

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!

However they provide slightly different tastes due to different fat amounts. Cut the pork belly into smaller strips and then mix with marinating sauce, ginger, garlic and scallion. Ras El Hanout is a North African spice mix that adds flavour to this low calorie chicken recipe that's gluten free. Check out this North African inspired recipe, butterflied chicken ras el hanout. Ras El Hanout Roasted Carrots, Red Onions and BeetsFoodista.

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