Step-by-Step Guide to Prepare Quick Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad

Hey everyone, it is Brad, welcome to our recipe site. Today, we're going to make a special dish, Steps to Prepare Homemade Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can have 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 that.

My Love Language is food - the obsessing about the perfect meal, the cooking of it and the serving of it to my loved ones. When my husband turned 40, I needed to show him how much I love him, by making the perfect meal for him. An episode of Australian MKR with The Spice Boys (Ibby and Romel) inspired this meal. I didn't quite get the crackling right, but everything else was a success.

Ingredients and spices that need to be Prepare to make Roasted Pork Belly with Ras el Hanout Apple Sauce and Fennel and Mint Salad:

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

Instructions to make 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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