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Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, roasted pork belly with ras  el hanout apple sauce and fennel and mint salad. It is one of my favorites. This time, I am going to make it a little 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 well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed 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 entire life. They are nice and they look fantastic.

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

Steps 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!

So that is going to wrap this up for this special food roasted pork belly with ras  el hanout apple sauce and fennel and mint salad recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!