Pork Belly With Baked Radish, Carrot Puree and Caramelized Apples
This recipe is for pork belly with baked radish, carrot puree, caramelized apples, onion crisp and apple cider sauce.
Ingredients · Servings 1
- 1 piece pork belly
- coarse salt
- 2 carrot
- 1 onion
- 3 clove garlic
- a few pieces chopped fresh thyme
- 8 - 9 carrots
- double cream
- salt
- 5 radishes
- olive oil
- salt
- 100 ml water
- 50 ml vegetable oil
- 20 g plain flour
- for taste onion powder
- salt
- pepper
- sugar
- apple cider
- pork belly juice
- a splash soy sauce
- a few pieces cold butter
- 1 tbsp honey
- mustard
- white vinegar
- 1/2 green apple
- sugar
- butter
Method · 5 h 20 min
- First, cover the meat with coarse salt and leave in the fridge for 1 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/ 284 ℉.
- 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.
- 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/ 392 ℉.
- 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.
- 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/ 356 ℉.
- 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.
- 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.
- 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.
Savory pork belly takes center stage, perfectly complemented by the delightful sweetness of caramelized apples. A velvety carrot puree adds a touch of smoothness, while baked radish brings a satisfying crunch. It’s a medley of textures and tastes that’ll leave you craving for more.
