Crispy Pork Belly with Roasted Vegetables and Applesauce
A foolproof way to turn a hunk of fatty pork into a full meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Oven
- Roasting pan
- Aluminum foil
- Cutting board
- Chef's knife
- Paring knife
- Deep-fry thermometer
- Saucepan
- Slotted spoon
- Paper towel
- Wooden spoon
- Serving platter
- Measuring cup
- Tongs
- Peeler
- Kitchen scale
Ingredients
- One 4-lb. piece skin-on pork belly
- Kosher salt
- freshly ground black pepper
- 6 shallots, halved lengthwise
- 6 small carrots, cut into 3-inch lengths
- 4 small turnips, peeled and quartered
- 3 medium leeks, white and light green parts, cut into 3-inch lengths
- 1⁄4 cup olive oil
- Vegetable oil, for frying
- 3 Granny Smith apples, peeled, cored, and roughly chopped
- 1 cup apple cider
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