RecipesMagazine
×

Twice-cooked pork belly with an onion & apple velouté

5
4
3
2
1
Twice-cooked pork belly with an onion & apple velouté

Twice-cooked pork belly with an onion & apple velouté

Twice-cooked pork belly with an onion & apple velouté takes about 4 hours and 30 minutes from beginning to end. One portion of this dish contains about 16g of protein, 79g of fat, and a total of 923 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a rather cheap main course. A mixture of rosemary, butter, sea salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and primal diet. If you like this recipe, you might also like recipes such as Pork Belly & Cippollini Onion Focaccia Recipe, Slow-Cooked BBQ Fennel, Onion, and Pork Sandwiches, and Roast Pork Belly With Maple Syrup And Apple Cider Vinegar.

Instructions

1
With a pestle and mortar, crush the coriander seeds with the star anise, then stir through the salt. Season the pork on both sides with the salt mix.
Ingredients you will need
Whole Coriander SeedsWhole Coriander Seeds
Star AniseStar Anise
PorkPork
SaltSalt
Equipment you will use
Mortar And PestleMortar And Pestle
2
Place the pork, skin side up, in an ovenproof dish that is just large enough to hold it. Scatter over the herbs, then leave overnight if you have time - see tip, below.
Ingredients you will need
HerbsHerbs
PorkPork
3
Heat oven to 150C/fan 130C/gas
Equipment you will use
OvenOven
4
Empty the goose fat into a saucepan and heat until liquid and starting to simmer. Ladle the fat over the pork; add sunflower oil to cover if you need to. Cover the dish with foil, then cook the pork in the oven, undisturbed, for 3 hrs by which time it will be very tender.
Ingredients you will need
Sunflower OilSunflower Oil
Goose FatGoose Fat
PorkPork
Equipment you will use
Sauce PanSauce Pan
LadleLadle
Aluminum FoilAluminum Foil
OvenOven
5
Remove the dish from the oven and leave it to settle for 10 mins. Meanwhile, line a tray with a piece of greaseproof paper. Carefully lift the pork from the fat and pick off any herbs.
Ingredients you will need
HerbsHerbs
PorkPork
Equipment you will use
OvenOven
6
Lay it on the paper, skin side down.
7
Cut another piece of paper and lay it over the pork. Cover with a tray, weighed down with a couple of cans, and leave in fridge overnight - see tip, below.
Ingredients you will need
PorkPork
8
When you are ready to cook the pork, heat oven to 220C/ fan 200C/ gas
Ingredients you will need
PorkPork
Equipment you will use
OvenOven
9
Remove pork from the tray, then peel away paper. Lightly score the skin into neat diamonds with a sharp knife and trim the edges so you get a perfect rectangle.
Ingredients you will need
PorkPork
Equipment you will use
KnifeKnife
10
To cook the pork, heat a drizzle of oil in a large non-stick ovenproof pan.
Ingredients you will need
PorkPork
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
11
Lay the pork, skin side down, and leave for a few mins to crackle, then place the pan in the oven and cook for 20 mins.
Ingredients you will need
PorkPork
Equipment you will use
OvenOven
Frying PanFrying Pan
12
Remove from the oven and check to see that the skin has blistered, then carefully flip it over and cook the underside for 3 mins just to heat through. Lift to a board.
Equipment you will use
OvenOven
13
While the pork is roasting, make the velout.
Ingredients you will need
PorkPork
14
Heat the butter in a frying pan. Cook the onions and apples for 8-10 mins until soft, but not coloured.
Ingredients you will need
AppleApple
ButterButter
OnionOnion
Equipment you will use
Frying PanFrying Pan
15
Pour in the stock and simmer for 8 mins until the apples start to collapse. Stir in the cream, then simmer everything for 2 mins more. Season with salt and pepper. Carefully tip into a blender, blitz until as smooth as possible, then tip into a saucepan so its ready to be reheated.
Ingredients you will need
Salt And PepperSalt And Pepper
AppleApple
CreamCream
StockStock
Equipment you will use
Sauce PanSauce Pan
BlenderBlender
16
Boil the carrots for 2 mins in salted water, then drain well.
Ingredients you will need
CarrotCarrot
WaterWater
17
Heat the olive oil, then fry the carrots with seasoning for 5 mins, tossing occasionally until starting to brown. Gently reheat the velout. You're now ready to plate up.
Ingredients you will need
Olive OilOlive Oil
SeasoningSeasoning
CarrotCarrot
18
Use a sharp knife to carve the pork into long slices about 2cm thick.
Ingredients you will need
PorkPork
Equipment you will use
KnifeKnife
19
Lay 2 or 3 slices on each plate, slightly overlapping. Put 3 or 4 carrots on each plate, lying all in the same direction as the pork. Spoon a puddle of velout over the end of the carrots.
Ingredients you will need
CarrotCarrot
PorkPork
20
Garnish with a sprig of parsley.
Ingredients you will need
ParsleyParsley
DifficultyExpert
Ready In4 hrs, 30 m.
Servings6
Health Score15
Gluten Free
DietsGluten FreePrimal
Dish TypesLunchMain CourseMain DishDinner
Related recipes
Swiss Mushroom Chicken
Beef Tenderloin Salad
Zesty Penne, Sausage and Peppers
Smoked Turkey
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok