Pork Belly With Baked Radish, Carrot Puree and Caramelized Apples
This recipe is for pork belly with baked radish, carrot puree, caramelized apples, onion crisp and apple cider sauce.
Savory pork belly takes center stage, perfectly complemented by the delightful sweetness of caramelized apples. A velvety carrot puree adds a touch of smoothness, while baked radish brings a satisfying crunch. It’s a medley of textures and tastes that’ll leave you craving for more.
Pork Belly With Baked Radish, Carrot Puree and Caramelized Apples
Ingredients
Pork belly:
- 1 piece pork belly
- coarse salt
- 2 carrot
- 1 onion
- 3 clove garlic
- a few pieces chopped fresh thyme
Carrot puree:
- 8 – 9 carrots
- double cream
- salt
Radishes:
- 5 radishes
- olive oil
- salt
Onion crisp:
- 100 ml water
- 50 ml vegetable oil
- 20 g plain flour
- for taste onion powder
- salt
- pepper
Apple cider juice:
- sugar
- apple cider
- pork belly juice
- a splash soy sauce
- a few pieces cold butter
Glaze:
- 1 tbsp honey
- mustard
- white vinegar
Assembly:
- 1/2 green apple
- sugar
- butter
Instructions
How to Prepare the Pork Belly:
- First, cover the meat with coarse salt and leave in the fridge for 1 hour.
- Cut up the carrots, onion and garlic. Put all of them in a pan with a few pieces of fresh thyme and cover with water.
- After an hour, the meat is well seasoned and you can clean off the remaining salt. If you do not clean it off, the meat will be over salty.
- Put the pork belly on top of the vegetables, cover and put in the oven for 4 hours at 140 °C/ 284 ℉.
- After 4 hours, take the vegetables and meat out of the oven. Reduce the juices, remove the vegetables and retain the juices for the sauce.
- Finally, press the pork belly and leave it in the fridge to set.
- After sitting in the fridge, the belly is nicely chilled and you can cut it into nice pieces.
- On a medium heat, fry the meat on the skin, until it is nice and crispy. Then, roast all the sides as well.
How to Make the Glaze:
- Once the pork belly is nice and crispy, its time to cover it with the glaze.
- Make the glaze by mixing together the honey, mustard and white vinegar.
- Add the glaze to the top of the pork belly and return to the oven for a few minutes on 200 °C/ 392 ℉.
How to Make the Carrot Puree:
- Peel and grate the carrots.
- Then, put some butter in a pan on a high heat, add the carrots and leave them until they become nice and dark. Be careful not to burn the carrots but just to caramelize them a little bit.
- Then, turn the heat down low and leave the carrots until they are soft. You can also add some water to speed up the process.
- After the carrots are well cooked, add the double cream.
- Now cook out the cream a little and put it in a blender until you have a nice puree. Do not forget to season with salt, and you are ready to go.
How to Bake the Radish:
- Cover the radish in olive oil and season with salt.
- Parcel them up in baking paper or thin foil and bake for 15 minutes on 180 °C/ 356 ℉.
How to Make the Onion Crisp:
- Mix the water, vegetable oil and plain flour and season with salt, pepper and onion powder.
- Then put the mix in a medium hot pan and wait until it gets nice and crispy.
- When ready, take it from the pan, put it on a piece of paper and leave to cool.
How to Make the Apple Cider Sauce:
- Start with making the caramel in a pan.
- When it becomes nice and dark, add the apple cider and cook until it reduces to a glaze.
- Then add the pork belly juices.
- You can also add a splash of soy sauce to give the sauce an even darker color.
- Finish by adding a few pieces of cold butter.
How to Assemble:
- Cook the green apples in a medium hot pan with butter and a little sugar.
- By now the pork belly will be ready, so take it out of the oven.
- After the apples are nicely caramelized, you can start putting everything on a plate.
- Start with the pork belly, add the caramelized apples, some of the baked radish, some carrot puree, a few pieces of onion crisp and finish with the amazing apple cider sauce.
Notes
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