Steps to Make Super Quick Homemade Roasted Pork Belly with Ras  el Hanout Apple Sauce and Fennel and Mint Salad

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, roasted pork belly with ras  el hanout apple sauce and fennel and mint salad. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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To begin with this particular recipe, we must prepare a few ingredients. 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 it.

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

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

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!

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