Roasted apples with fennel seeds and pork belly

I am a big fan of apple compote all year a round, but fresh apples when they are in season ( like now) they are sooo fabulous to bite into. Here is used little cox apples to roast in the oven to serve with pork belly and the most crispy crackling. “Apples – pork- fennel seeds” is one of those ancient so-good-together combos we keep coming back for more.

There are 2 ways to prepare pork belly : a slow-slow prep and an expedited prep. I am all for taking the time but sometimes I am just hungry. I can be an easy midweek meal of less than 5 ingredients needed.

SLOW COOK: this preps the pork belly a day in advance and lets the salt rub sit overnight to render the moisture out of the pork.

FAST COOK: it still gives a crispy crackling but you need to master your oven temps well.

Any pork LEFTOVERS can be served in soup or added to a sandwich. Got to roasted apples left? Sprinkle with some sugar or honey and a dusting of ground cinnamon, re-heat in oven or microwave and enjoy them as a dessert.

Pick a small, juicy apple for baking like cox.

STEP 1: score the fat layer of the pork belly cris-cross about 5 mm deep. Rub with salt. Let sit overnight or for an hour. Pour boiling water over the scored fat, pat dry and season with salt and pepper.

STEP 2: in a pre heated oven at 200 C ( very HOT) add the pork and roast for 20 minutes. This will crisp up the fat. Reduce the heat to 180 C and cook for a remainder of 30 to 40 minutes till cooked through.

STEP 3: to bake the apples, add a splash of olive oil, crush some fennel seeds to release the flavour and sprinkle over the apples.

STEP 4: bake the apples in pre-heated oven at 180 C for 15 to 20 minutes.

 

Roasted apples , fennel seeds and pork belly

Yield 4 portions

Ingredients

  • 600 gr pork belly
  • 2 table spoons salt
  • 6 apples, washed
  • 1 table spoon fennel seeds
  • 2 table spoons olive oil

Instructions

  1. Score the fat layer of the pork belly cris-cross about 5 mm deep. Rub with salt. Let sit overnight or for an hour. Pour boiling water over the scored fat, pat dry and season with salt and pepper.
  2. In a pre heated oven at 200-220 C ( very HOT) add the pork and roast for 20 minutes. This will crisp up the fat. Reduce the heat to 180 C and cook for a remainder of 30 to 40 minutes till cooked through.
  3. Roast the apples in the oven at 180 C during the last 15 to 20 minutes.

Notes

on www.leeksandhighheels.com by Sandra Slawinski


not paid to post, used my own stuff: baking tray IKEA, plate ZARA HOME, carving set FLAMANT, towel and wooden board DILLE & KAMILLE

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