Belly pork and potatoes
This sumptuous belly pork recipe served with caramelised apple wedges and boulangère potatoes is a crowd pleaser for a lazy day.
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Cooking tools:
- Roasting pan
- Stove
- Oven
- Aluminum foil
- Tray
- Weights
- Tins
- Pan
- Fine-mesh sieve
- Ladle
- Spoon
- Skillet
- Mandoline
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Lined tray
- Parchment paper
- Brush
- Mixing bowl
Ingredients
- 30ml vegetable oil
- 1.5kg belly pork
- 145g onion, roughly chopped
- 145g carrot, roughly chopped
- 1-2 garlic cloves, crushed
- 85ml white wine
- 30g cornflour
- 1kg potatoes, peeled and thinly sliced
- 235g onions, thinly sliced
- 15g vegetable bouillon
- 115ml water
- 15g rosemary
- Salt
- pepper
- 30g butter, melted
- 2 apples, cut into thick slices or wedges
- 30g butter
- 15g caster sugar
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