Roast pork belly with apple, sour cherry and fennel chutney
Roast pork belly with apple, sour cherry and fennel chutney Roast pork belly with apple, sour cherry and fennel chutney Ingredients - 2 x 750g pieces pork
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Cooking tools:
- Mortar and pestle
- Coffee grinder
- Blender
- Kitchen scale
- Apple corer
- Carving knife
- Chef's knife
- Cutting board
- Peeler
- Grater
- Roasting pan
- Parchment paper
- Aluminum foil
- Paper towel
- Plate
- Mixing bowl
- Airtight container
- Refrigerator
- Oven
- Stove
- Skillet
- Spoon
- Measuring spoon
- Fork
Ingredients
- 2 x 750g pieces pork belly
- 4 star anise
- 2 tbsp fennel seeds
- 2 tbsp sweet smoked paprika (or you can use ordinary paprika)
- 3 dried bay leaves
- 3 tbsp Maldon sea salt
- 35g dried sour cherries
- 50-75ml apple juice
- 500g Cox’s apples, peeled, cored and roughly chopped
- 1 fennel bulb, finely sliced widthways
- 1 small red onion, halved and sliced lengthways through the root
- 50g root ginger, peeled and finely grated
- 1 red chilli, deseeded and sliced finely into rings
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 2 star anise
- 125g demerara sugar
- 200ml cider vinegar
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