Pork Belly with Apple Purée

June 07, 2014

Preparation: 30 minutes Cooking: 2 hours 20 minutes If you haven’t noticed from our previous restaurant posts, we LOVE pork belly, that’s why it’s a must order when we dine out. So when I invited the girls over for dinner after the Good Food and Wine Show (GFWS), making pork belly was the first thing that sprung to my mind. This was the first time I’ve attempted to make it and to be honest, I was a bit scared that it will be disastrous and we will end up having take out for dinner.

Roast pork belly
• 600g pork belly, skin on guidance
• 1 teaspoon fennel seeds
• 2 tablespoons salt flakes
• 1 teaspoon black peppercorns

Apple purée
• 2 pink lady apples, cored, peeled and chopped
• Juice of half a lime
• 1 teaspoon sugar
• Salad
• Oak Lettuce
• Yumm’s Thai Zing Dressing

1. Preheat oven to 230°C 2. For roast pork belly, trim pork of excess fat and score the skin. In a dry pan roast the fennel seeds, one tablespoon salt and the peppercorns until fragrant. Cool, then grind...
See the full directions on my site

Nutritions

Calories
107

Sodium
2mg
0% DV

Fat
0.21999999999999997g
0% DV

Protein
1g
2% DV

Carbs
25g
8% DV

Fiber
2g
11% DV