Foodkit Recipe
Ray’s Pork Belly with Fennel and Apples
Serves 6 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Pork Belly | Score the skin with parallel incisions, right through until just reaching the flesh. |
| Fennel Seed | |
| Garlic Cloves | Peel and chop or slice finely |
| Onions (Brown) | Peel and finely chop |
| Fennel Bulb | Slice vertically, core each half and slice across into thin strips |
| Apples | Peel, core and slice thinly |
| Bay Leaves | |
| Parsley | |
| Stock Chicken | Use 1 1/2 cups of the stock |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 | Preheat the oven to 180C. |
|---|---|
| Step 2 2 mins | Bring an electric kettle full of water to the boil. Put the pork into the bottom of a clean sink. Pour the kettle of boiling water slowly over the pork. Drain and dry with paper towels. |
| Step 3 2 mins | Put 1/2 teaspoon of salt, the fennel seeds, garlic, 100ml of wine and 1 cup of the stock into a roasting pan which is just big enough to hold the pork. Place the pork, skin side up, into the roasting pan. |
| Step 4 1 3/4 hrs | Sprinkle the skin with salt and place the dish in the oven for 1 3/4 hours or until very tender. |
| Step 5 20 mins | Once tender, Place under the grill for 15 minutes so that the crackling becomes crisp. Remove from the oven and place the pork on a clean platter to rest. Skim the fat off of the pan juices and reserve the juices. |
| Step 6 20 mins | While the pork is under the grill, heat 3 tablespoons of oil over a moderate heat and add the onion, fennel, apples and bay leaf. Fry gently for 20 minutes or until the apples and fennel are tender and browned. |
| Step 7 4 mins | Add the panjuices from the pork to the apple mixture and bring to the boil. Boil until slightly syrupy. Taste and season with salt and pepper to your taste. |
| Step 8 2 mins | Slice the pork and serve with the apple mixture and sprinkled with parsley. |
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