What are the main ingredients in Pork Belly Roast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Blender

What is the nutritional information of Pork Belly Roast?

Calories: 860, Carbs: 60 grams, Fat: grams, Protein: 42.5 grams, Sugar: 31.3 grams, Salt: 431 grams

How do I prepare Pork Belly Roast?

APPLES: Place the apple wedges on a separate roasting tray and bake in the hot oven for 15-20 minutes until softened. CRISPY, GOLDEN PORK: Pat the pork belly dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the pork belly for 3-5 minutes, flipping halfway, until browned. Remove from the pan and place on the tray with the apples. Roast for 8-12 minutes until cooked through and golden. CARAMELISED APPLE PURÉE: When the apples are done, return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Stir in the wine and leave to simmer for about 1-2 minutes until almost all evaporated. Add in the cream and stock, and allow to reduce for a further 3-5 minutes. Transfer the mixture to a blender along with the roasted apples until a rustic purée forms. Season to taste. BRING THE ZING: Smear the apple purée over the plate. Top with the pork belly. Side with the golden carrots, broccoli and crackling. Sprinkle over the chopped parsley and indulge yourself! ROAST CARROTS & CRACKLING RIND: Preheat the oven to 200°C. Place the carrot wedge and the rind slices on a roasting tray, coat in oil, and seasoning. Roast in the hot oven for 30-35 minutes, shifting halfway until cooked through and the rind is crispy, crunchy and crackling. WE WILL BROC YOU: In a bowl, toss the halved broccoli with a drizzle of oil, the picked thyme, and some seasoning. When the carrots have 10-15 minutes remaining, remove the tray from the oven and add the broccoli. Roast for the remaining time until cooked through.

What should be prepared from my kitchen to make Pork Belly Roast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Blender

Pork Belly Roast

Name: Pork Belly Roast
Prep time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Blender

A marriage of classic flavours means you can’t go wrong. Beautiful pork belly served with roasted carrots and long-stem broccoli, and a beautiful roast apple purée. It may require a little effort but it is worth the toil when you get to dig in!

Pork Belly Roast

with a caramelised apple purée, thyme-roasted carrots & long-stem broccoli

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Carrot
Chicken
Chicken Stock
Fresh Cream
Fresh Parsley
Fresh Thyme
Garlic Clove
Garlic Cloves
Long Stem Broccoli
Low Fat Fresh Cream
Pork Belly
Red Onion
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Blender

Serves 1

ROAST CARROTS & CRACKLING RIND
Preheat the oven to 200°C. Place the carrot wedges and the rind slices on a roasting tray, coat in oil, and seasoning. Roast in the hot oven for 30-35 minutes, shifting halfway until cooked through and the rind is crispy, crunchy and crackling.
APPLES
Place the apple wedges on a separate roasting tray and bake in the hot oven for 10-15 minutes until softened.
CRISPY, GOLDEN PORK
Pat the pork belly dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the pork belly for 3-5 minutes, flipping halfway, until browned. Remove from the pan and place on the tray with the apples. Roast for 8-12 minutes until cooked through and golden.
WE WILL BROC YOU
In a bowl, toss the halved broccoli with a drizzle of oil, the picked thyme, and some seasoning. When the carrots have 10-15 minutes remaining, remove the tray from the oven and add the broccoli. Roast for the remaining time until cooked through.
CARAMELISED APPLE PURÉE
When the apples are done, return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Stir in the wine and leave to simmer for about 1-2 minutes until almost all evaporated. Add in the cream and stock, and allow to reduce for a further 3-5 minutes. Transfer the mixture to a blender along with the roasted apples until a rustic purée forms. Season to taste.
BRING THE ZING
Smear the apple purée over the plate. Top with the pork belly. Side with the golden carrots, broccoli and crackling. Sprinkle over the chopped parsley and indulge yourself!

Carrot - 240g
Pork Belly - 200g
Apple - 1
Long-stem Broccoli - 100g
Fresh Thyme - 3g
Red Onion - 1
Garlic Clove - 1
White Wine - 50ml
Fresh Cream - 25ml
Chicken Stock - 10ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

ROAST CARROTS & CRACKLING RIND
Preheat the oven to 200°C. Place the carrot wedge and the rind slices on a roasting tray, coat in oil, and seasoning. Roast in the hot oven for 30-35 minutes, shifting halfway until cooked through and the rind is crispy, crunchy and crackling.
APPLES
Place the apple wedges on a separate roasting tray and bake in the hot oven for 15-20 minutes until softened.
CRISPY, GOLDEN PORK
Pat the pork belly dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the pork belly for 3-5 minutes, flipping halfway, until browned. Remove from the pan and place on the tray with the apples. Roast for 8-12 minutes until cooked through and golden.
WE WILL BROC YOU
In a bowl, toss the halved broccoli with a drizzle of oil, the picked thyme, and some seasoning. When the carrots have 10-15 minutes remaining, remove the tray from the oven and add the broccoli. Roast for the remaining time until cooked through.
CARAMELISED APPLE PURÉE
When the apples are done, return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Stir in the wine and leave to simmer for about 1-2 minutes until almost all evaporated. Add in the cream and stock, and allow to reduce for a further 3-5 minutes. Transfer the mixture to a blender along with the roasted apples until a rustic purée forms. Season to taste.
BRING THE ZING
Smear the apple purée over the plate. Top with the pork belly. Side with the golden carrots, broccoli and crackling. Sprinkle over the chopped parsley and indulge yourself!

Carrot - 480g
Pork Belly - 400g
Apple - 1
Long-stem Broccoli - 200g
Fresh Thyme - 5g
Red Onion - 1
Garlic Cloves - 2
White Wine - 100ml
Fresh Cream - 50ml
Chicken Stock - 20ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

ROAST CARROTS & CRACKLING RIND
Preheat the oven to 200°C. Place the carrot wedges and the rind slices on a roasting tray, coat in oil, and seasoning. Roast in the hot oven for 35-40 minutes, shifting halfway until cooked through and the rind is crispy, crunchy and crackling.
APPLES
Place the apple wedges on a separate roasting tray and bake in the hot oven for 15-20 minutes until softened.
CRISPY, GOLDEN PORK
Pat the pork belly dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the pork belly for 3-5 minutes, flipping halfway, until browned. Remove from the pan and place on the tray with the apples. Roast for 8-12 minutes until cooked through and golden.
WE WILL BROC YOU
In a bowl, toss the halved broccoli with a drizzle of oil, the picked thyme, and some seasoning. When the carrots have 10-15 minutes remaining, remove the tray from the oven and add the broccoli. Roast for the remaining time until cooked through.
CARAMELISED APPLE PURÉE
When the apples are done, return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Stir in the wine and leave to simmer for about 2-3 minutes until almost all evaporated. Add in the cream and stock, and allow to reduce for a further 3-5 minutes. Transfer the mixture to a blender along with the roasted apples until a rustic purée forms. Season to taste.
BRING THE ZING
Smear the apple purée over the plate. Top with the pork belly. Side with the golden carrots, broccoli and crackling. Sprinkle over the chopped parsley and indulge yourself!

Carrot - 720g
Pork Belly - 600g
Apples - 2
Long-stem Broccoli - 300g
Fresh Thyme - 8g
Red Onion - 1
Garlic Cloves - 3
White Wine - 150ml
Fresh Cream - 75ml
Chicken Stock - 30ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

ROAST CARROTS & CRACKLING RIND
Preheat the oven to 200°C. Place the carrot wedges and the rind slices on a roasting tray, coat in oil, and seasoning. Roast in the hot oven for 35-40 minutes, shifting halfway until cooked through and the rind is crispy, crunchy and crackling.
APPLES
Place the apple wedges on a separate roasting tray and bake in the hot oven for 20-25 minutes until softened.
CRISPY, GOLDEN PORK
Pat the pork belly dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the pork belly for 3-5 minutes, flipping halfway, until browned. Remove from the pan and place on the tray with the apples. Roast for 8-12 minutes until cooked through and golden.
WE WILL BROC YOU
In a bowl, toss the halved broccoli with a drizzle of oil, the picked thyme, and some seasoning. When the carrots have 10-15 minutes remaining, remove the tray from the oven and add the broccoli. Roast for the remaining time until cooked through.
CARAMELISED APPLE PURÉE
When the apples are done, return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 5-6 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Stir in the wine and leave to simmer for about 2-3 minutes until almost all evaporated. Add in the cream and stock, and allow to reduce for a further 3-5 minutes. Transfer the mixture to a blender along with the roasted apples until a rustic purée forms. Season to taste.
BRING THE ZING
Smear the apple purée over the plate. Top with the pork belly. Side with the golden carrots, broccoli and crackling. Sprinkle over the chopped parsley and indulge yourself!