Pork Belly with Crackling, Apple Purée, Pickled Fennel & Crushed Potatoes
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Print PinServings: 4 Servings
Calories: 2034kcal
Cost: £10.00
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Roasting Tray
- 3 Saucepans, for fennel, potatoes, and jus.
- 1 Bowl, for pickled fennel.
- 1 Pan for Roasting Potatoes
Ingredients
Pork Belly
- 1.2 kg Pork Belly, skin on 2 lb 10 oz
- 10 g Fine Sea Salt ⅓ oz
- 1 tsp Fennel Seeds, lightly crushed 1 tsp
- ½ tsp Black Pepper, freshly ground ½ tsp
- 1 tbsp Olive Oil 1 tbsp
Apple Purée
- 500 g Bramley Apples, peeled and sliced 1 lb 2 oz
- 25 g Unsalted Butter 1 oz
- 30 ml Water 2 tbsp
- 15 g Caster Sugar ½ oz
Pickled Fennel
- 1 each Large Fennel Bulb, finely sliced 1 each
- 125 ml Cider Vinegar 4 fl oz
- 125 ml Water 4 fl oz
- 25 g Caster Sugar 1 oz
- 5 g Fine Sea Salt 1 tsp
- 6 each Black Peppercorns 6 each
Crushed Potatoes
- 800 g Baby Potatoes 1 lb 12 oz
- 30 g Unsalted Butter, melted 1 oz
- 15 ml Olive Oil 1 tbsp
- 15 g Fresh Parsley, finely chopped ½ oz
- Salt and Freshly Ground Black Pepper to taste
Cider Jus
- 250 ml Dry Cider 8½ fl oz
- 250 ml Chicken Stock 8½ fl oz
- 1 each Shallot, finely sliced 1 each
Instructions
Prepare the Pork Belly
- Pat the Pork Belly skin thoroughly dry with kitchen paper.
- Score the skin lightly if not already scored, taking care not to cut into the meat.
- Rub the skin with the Sea Salt and season the underside with the Fennel Seeds and Black Pepper.
- Place uncovered in the refrigerator overnight if possible to further dry the skin.
- Preheat the oven to 140°C.
- Rub the skin lightly with Olive Oil.
- Place the Pork Belly on a roasting rack and roast for approximately 3 hours until tender.
- Increase the oven temperature to 220°C and continue roasting for 20–30 minutes until the crackling is crisp and blistered.
- Remove and rest for at least 15 minutes before slicing.
Prepare the Apple Purée
- Place the Apples, Butter, Water, and Sugar into a saucepan.
- Cook gently until completely softened.
- Blend or mash until smooth and keep warm.
Prepare the Pickled Fennel
- Combine the Cider Vinegar, Water, Sugar, Salt, and Peppercorns in a saucepan and bring to a boil. .
- Pour over the sliced Fennel and allow to cool completely..
- Refrigerate until required.
Prepare the Crushed Potatoes
- Cook the Potatoes in salted water until tender and drain well.
- Lightly crush each Potato with the back of a spoon.
- Drizzle with the Melted Butter and Olive Oil.
- Season and roast at 200°C for 20 minutes until lightly crisp around the edges.
- Finish with Parsley.
Prepare the Cider Jus
- Place the Cider, Chicken Stock, and Shallot into a saucepan, and reduce by approximately half.
- Strain if desired, and whisk in the chilled Butter immediately before serving..
Presentation
- Spoon a generous swipe of Apple Purée onto each plate and arrange slices of Pork Belly alongside.
- Place a small mound of Pickled Fennel beside the pork and add the Crushed Potatoes..
- Spoon the Cider Jus around the plate and serve immediately.
Notes
Much of the preparation can be completed ahead of time. The Apple Purée and Pickled Fennel may be prepared a day in advance, allowing the cook to focus primarily on achieving excellent crackling and properly resting the pork.
The most important step is
Nutrition
Calories: 2034kcal | Carbohydrates: 68g | Protein: 34g | Fat: 178g | Saturated Fat: 66g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 83g | Trans Fat: 0.4g | Cholesterol: 247mg | Sodium: 1712mg | Potassium: 1679mg | Fiber: 8g | Sugar: 27g | Vitamin A: 774IU | Vitamin C: 51mg | Calcium: 75mg | Iron: 4mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Pork Belly with Crackling, Apple Purée, Pickled Fennel & Crushed Potatoes
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print PinServings: 4 Servings
Calories: 2034kcal
Cost: £10.00
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Roasting Tray
- 3 Saucepans, for fennel, potatoes, and jus.
- 1 Bowl, for pickled fennel.
- 1 Pan for Roasting Potatoes
Ingredients
Pork Belly
- 1.2 kg Pork Belly, skin on 2 lb 10 oz
- 10 g Fine Sea Salt ⅓ oz
- 1 tsp Fennel Seeds, lightly crushed 1 tsp
- ½ tsp Black Pepper, freshly ground ½ tsp
- 1 tbsp Olive Oil 1 tbsp
Apple Purée
- 500 g Bramley Apples, peeled and sliced 1 lb 2 oz
- 25 g Unsalted Butter 1 oz
- 30 ml Water 2 tbsp
- 15 g Caster Sugar ½ oz
Pickled Fennel
- 1 each Large Fennel Bulb, finely sliced 1 each
- 125 ml Cider Vinegar 4 fl oz
- 125 ml Water 4 fl oz
- 25 g Caster Sugar 1 oz
- 5 g Fine Sea Salt 1 tsp
- 6 each Black Peppercorns 6 each
Crushed Potatoes
- 800 g Baby Potatoes 1 lb 12 oz
- 30 g Unsalted Butter, melted 1 oz
- 15 ml Olive Oil 1 tbsp
- 15 g Fresh Parsley, finely chopped ½ oz
- Salt and Freshly Ground Black Pepper to taste
Cider Jus
- 250 ml Dry Cider 8½ fl oz
- 250 ml Chicken Stock 8½ fl oz
- 1 each Shallot, finely sliced 1 each
Instructions
Prepare the Pork Belly
- Pat the Pork Belly skin thoroughly dry with kitchen paper.
- Score the skin lightly if not already scored, taking care not to cut into the meat.
- Rub the skin with the Sea Salt and season the underside with the Fennel Seeds and Black Pepper.
- Place uncovered in the refrigerator overnight if possible to further dry the skin.
- Preheat the oven to 140°C.
- Rub the skin lightly with Olive Oil.
- Place the Pork Belly on a roasting rack and roast for approximately 3 hours until tender.
- Increase the oven temperature to 220°C and continue roasting for 20–30 minutes until the crackling is crisp and blistered.
- Remove and rest for at least 15 minutes before slicing.
Prepare the Apple Purée
- Place the Apples, Butter, Water, and Sugar into a saucepan.
- Cook gently until completely softened.
- Blend or mash until smooth and keep warm.
Prepare the Pickled Fennel
- Combine the Cider Vinegar, Water, Sugar, Salt, and Peppercorns in a saucepan and bring to a boil. .
- Pour over the sliced Fennel and allow to cool completely..
- Refrigerate until required.
Prepare the Crushed Potatoes
- Cook the Potatoes in salted water until tender and drain well.
- Lightly crush each Potato with the back of a spoon.
- Drizzle with the Melted Butter and Olive Oil.
- Season and roast at 200°C for 20 minutes until lightly crisp around the edges.
- Finish with Parsley.
Prepare the Cider Jus
- Place the Cider, Chicken Stock, and Shallot into a saucepan, and reduce by approximately half.
- Strain if desired, and whisk in the chilled Butter immediately before serving..
Presentation
- Spoon a generous swipe of Apple Purée onto each plate and arrange slices of Pork Belly alongside.
- Place a small mound of Pickled Fennel beside the pork and add the Crushed Potatoes..
- Spoon the Cider Jus around the plate and serve immediately.
Notes
Much of the preparation can be completed ahead of time. The Apple Purée and Pickled Fennel may be prepared a day in advance, allowing the cook to focus primarily on achieving excellent crackling and properly resting the pork.
The most important step is
Nutrition
Calories: 2034kcal | Carbohydrates: 68g | Protein: 34g | Fat: 178g | Saturated Fat: 66g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 83g | Trans Fat: 0.4g | Cholesterol: 247mg | Sodium: 1712mg | Potassium: 1679mg | Fiber: 8g | Sugar: 27g | Vitamin A: 774IU | Vitamin C: 51mg | Calcium: 75mg | Iron: 4mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.