Crispy Pork Belly with Honey Carrots...in your belly!
I have been craving Pork Belly lately so why not just make it myself? Coles (one of Australia’s grocery stores) releases little recipe pamphlets for free on a regular basis and yes I am aware it’s just to buy their produce when you shop (even tho I got mine from a butcher and little fruit/veg store).
Serves 2 okay more like 4 be we love this stuff!
- 1 Kg pork belly
- Olive Oil and Sea Salt (to rub into pork skin)
- 1 fennel bulb, sliced thickly lengthways
- 4 garlic cloves, sliced thinly
- 1/2 cup water
- 1 cup beef stock
- 1 large carrot, sliced thinly (the carrots, honey and parsley are my add)
- 1 1/2 tbs honey
- 1 tbs parsley, finely chopped
- black pepper to taste
- 1 tbs horseradish cream
Preheat oven to 160 degrees (fan forced).
Score the pork skin with a sharp knife, be careful the skin can be pretty tough. Rub in a couple of grinds of sea salt and a couple of splashes of olive oil.
Place skin side down in a roasting pan and cook for 50 minutes.
Raise the oven temperature to 210 degrees and turn the pork belly so the skin is facing upwards. Cook for 20 minutes and rest pork for 5 minutes.
Now heat a little more olive oil in a large frying pan and cook the fennel and garlic for a few minutes on a high heat. Add the water and cover the fennel mix and simmer on a low heat until tender.
Meanwhile pour beef stock into a small saucepan, bring to the boil and then reduce the heat to a simmer.
To save space use a saucepan steamer on top of the stock pan and steam the carrots. Simmer stock for 10 mins, thus cooking carrots at the same time.
Remove the stock and the carrots from the heat. Add the horseradish cream to the beef stock. In a small bowl combine the carrots, honey and parsley and black pepper.
Thickly slice the pork and serve with the braised fennel, honey carrots and drizzle the lot with the beef and horseradish stock.