Pork Belly Recipe?

Question

Please i have been looking all over the internet world for this recipe from Karen Martini

'spiced roasted pork belly with fennel, apples and potato' -

please can someone help?

Answer 1

Ingredients
800g pork belly, skin removed
1 large carrot, chopped
1 head Celery, chopped
1 head Garlic, halved crossways
2 Bay leaves
6 peppercorns
375ml White wine
1.2 litres fresh chicken stock
2 tbsp clear honey
For the celeriac mash
1 celeriac
600ml Milk
1 pinch salt and fresh ground black pepper
2 large Potatoes, peeled and chopped
1 knob of butter
1 dash of whipping cream
For the red wine sauce
150ml Red wine
1.2 litres beef stock
For the caramelised apples
1 knob of butter
1 tsp Sugar
2 Cox's apples, peeled and cut into barrel shapes

Method

1. Preheat the oven to 200C/gas 6. Place the pork belly in a deep roasting tray with the carrot, celery, garlic, bay leaves and peppercorns. Pour in the white wine and chicken stock.

2. Cover with kitchen foil and bake for 2 hours 30 minutes to 3 hours until the pork is tender. Remove the pork from the stock and drain on a wire rack. Cut the pork belly into 3.5cm thick slices.

3. To make the celeriac mash, peel the celeriac and chop into even chunks. Place in a pan, cover with milk, season with salt and freshly ground pepper. Simmer until the celeriac is tender.

4. Drain the celeriac well and dry out in the pan, then puree in food processor.

5. In the meantime, cook the potato until tender in a pan of boiling, salted water. Drain and mash.

6. Mix the celeriac puree with the mashed potato and mash with the butter and a dash of cream. Season with salt and freshly ground pepper.

7. To make the red wine sauce, place the red wine in a pan and cook briskly until reduced by half. Add the beef stock, bring to the boil and reduce again by half, reaching a sauce consistency.

8. To make the caramelised apple, heat the butter and sugar in a heavy-based frying pan until melted. Add the apple barrels, coating well, and cook until caramelised.

9. To finish the pork, place the remaining chicken stock and the honey in a large pan and bring to a simmer.

10. Add the sliced pork to the stock mixture and cook rapidly, so that the liquid reduces while glazing the pork.

11. To serve, pipe a line of celeriac mash on each of 4 serving plates. Put the sliced pork on top, with caramelised apples scattered around and red wine sauce spooned neatly over.

Answer 2

1

Answer 3

I found this link I hope it's what you are looking for

http://cookalmostanything.blogspot.com/2006/09/slow-roasted-spiced-pork-belly.html

Answer 4

stor mo chrie