Roast Pork Belly
Roast pork belly in a delicious balsamic glaze, served with star anise carrot puree.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Kitchen scale
- Pastry brush
- Casserole pan
- Saucepan
- Pan
- Colander
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
Ingredients
- Peeled chantenay carrots (5 per portion)
- 250ml balsamic vinegar
- 50ml olive oil
- 4 star anise
- 12g tarragon
- 12g thyme
- 2 bay leaves
- 2g finely crushed black pepper
- 4g Maldon sea salt
- 15g caster sugar
- 15g butter
- 600g peeled finely chopped organic small carrots
- 30g diced unsalted butter
- 20g sprigs of tarragon
- 12g thyme sprigs
- 12g sea salt
- 5 star anise
- 250ml chicken stock
- 80ml double cream
- 50ml lemon juice
- 2 litres apple juice
- 250ml apple cider vinegar
- 250g caster sugar
- 250g demerera sugar
- 1/2 cinnamon stick
- 12 cloves
- 15g sprigs of thyme
- 6g smoked paprika
- 2g cayenne pepper
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