Ingredients
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Pork Belly
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1 piece pork belly
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coarse salt
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2 carrot
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1 Onion
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3 clove garlic
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a few pieces chopped fresh thyme
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Carrot Puree
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8/9 Carrots
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double cream
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Salt
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Radishes
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5 radishes
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Olive Oil
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Salt
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Onion Crisp
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100 ml Water
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50 ml Vegetable Oil
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20 g plain flour
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for taste onion powder
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Salt and pepper
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Apple Cider Juice
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Sugar
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apple cider
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pork belly juice
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a splash soy sauce
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a few pieces Cold Butter
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Glaze
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1 spoon honey
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mustard
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white vinegar
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Assembling
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1/2 green apple
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Sugar
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Butter
Directions
This recipe is for pork belly with baked radish, carrot puree, caramelized apples, onion crisp and apple cider sauce.
How to Prepare the Pork Belly:
- First, cover the meat with coarse salt and leave in the fridge for an 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.
- 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.
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
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.
Pork Belly; Photo credit: chef.majk
