Twice-cooked pork belly with an onion & apple velouté

Name: Twice-cooked pork belly with an onion & apple velouté
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp coriander seeds; 2 star anise; 1 Tbsp sea salt; 1 a whole pork belly, about 1½ kg (ask for the thin half), boned, skin left on but not scored; 1 handful thyme; 1 handful rosemary; 2 x 350g jars goose fat (or use lard, sunflower or vegetable oil); 6 curly parsley sprigs; 25 grams butter; 4 onions, finely chopped; 2 Granny Smith apples, cored and sliced; 250 milliliters chicken stock; 142 milliliters double cream; 24 thin green-topped carrots, trimmed, peeled, but left whole; 2 Tbsps olive oil

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

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 Seeds

Star Anise

Pork

Salt

Equipment you will use

Mortar And Pestle

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

Herbs

Pork

Heat oven to 150C/fan 130C/gas

Equipment you will use

Oven

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 Oil

Goose Fat

Pork

Equipment you will use

Sauce Pan

Ladle

Aluminum Foil

Oven

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

Herbs

Pork

Equipment you will use

Oven

Lay it on the paper, skin side down.

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

Pork

When you are ready to cook the pork, heat oven to 220C/ fan 200C/ gas

Ingredients you will need

Pork

Equipment you will use

Oven

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

Pork

Equipment you will use

Knife

To cook the pork, heat a drizzle of oil in a large non-stick ovenproof pan.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Frying Pan

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

Pork

Equipment you will use

Oven

Frying Pan

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

Oven

While the pork is roasting, make the velout.

Ingredients you will need

Pork

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

Apple

Butter

Onion

Equipment you will use

Frying Pan

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 Pepper

Apple

Cream

Stock

Equipment you will use

Sauce Pan

Blender

Boil the carrots for 2 mins in salted water, then drain well.

Ingredients you will need

Carrot

Water

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 Oil

Seasoning

Carrot

Use a sharp knife to carve the pork into long slices about 2cm thick.

Ingredients you will need

Pork

Equipment you will use

Knife

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

Carrot

Pork

Garnish with a sprig of parsley.

Ingredients you will need

Parsley