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
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
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Pork Belly Roast?
The preparation time for Pork Belly Roast with a caramelised apple purée, thyme-roasted carrots & long-stem broccoli is between 15 and 30 minutes.
What is the total time required to make Pork Belly Roast with a caramelised apple purée, thyme-roasted carrots & long-stem broccoli?
The total time required to make Pork Belly Roast with a caramelised apple purée, thyme-roasted carrots & long-stem broccoli is between 40 and 60 minutes.
How many servings does Pork Belly Roast provide?
4 servings
What are the main ingredients in Pork Belly Roast?
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
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?
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
How many calories does Pork Belly Roast have?
860 calories
How much fat content does Pork Belly Roast have?
grams
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