Gourmet Pork Belly with Carrot Puree

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Gourmet Pork Belly with Carrot Puree
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5 h.
ready in 11 h.
Ready in


For the pork
35 ounces Pork belly
4 cups chicken stock
1 sprig thyme
1 onion (chopped)
1 carrot (peeled)
4 cloves garlic cloves
12 black peppercorns
2 tablespoons sunflower oil
2 tablespoons honey
1 teaspoon English mustard
For the onions
¼ cup butter
3 Red onions (chopped)
1 tablespoon brown sugar
2 teaspoons Red wine vinegar
For the carrot puree
cup butter
2 large carrots (peeled and chopped)
To serve
25 soybeans (cooked according to packet instructions)
How healthy are the main ingredients?
honeygarlic clovethymeonioncarrotcarrot

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Citrus juicer, 1 Measuring cups, 1 flache Bowl, 1 Small pot, 1 Tablespoon, 1 Slotted spoon, 1 Small knife, 1 Teaspoon, 1 Paper towel, 1 Tweezers, 1 Plastic wrap, 1 Serrated knife

Preparation steps

Heat the oven to 175ºC (155º fan) 350ºF, gas 4.
Put the pork in a deep roasting tin, pour over the chicken stock (it should just cover the meat) and put the thyme, onion, carrot, garlic and peppercorns around the meat. Heat on the hob until the stock is boiling then cover tightly with tin foil, transfer to the oven and cook for 4 hours, turning the meat every hour.
Let the stock cool then chill for at least 6 hours or overnight. Remove the meat from the tin, pat dry and set aside. Strain the stock and set aside.
For the onions, melt the butter in a pan and gently cook the onions until they are soft but not brown. Add the sugar, vinegar and 125 ml of the reserved stock and simmer for 15 minutes or until most of the liquid has evaporated, stirring frequently. Season with salt and pepper, set aside and keep warm.
For the puree, melt the butter in a pan, add the carrots and stir over a gentle heat for 2 minutes. Add enough reserved stock to cover the carrots and simmer until the carrots are tender. Drain and pass the carrots through a fine sieve. Season with salt and pepper and keep warm.
Turn the oven up to 180ºC. Slice the pork into 4 slabs. Heat the oil in an ovenproof frying pan until smoking and cook the pork, skin side down, for 3 minutes or until the skin is nicely brown. Turn the pork pieces over and place the pan in the oven for 10 - 12 minutes.
Remove the pork from the pan and keep warm. Stir the honey and mustard into the pan juices with 100 ml stock. Let bubble and reduce until thickened. Season with salt and pepper and pass through a fine sieve.
To assemble the dish, put a slick of carrot puree onto each warmed plate. Lay the pork on the plate, spoon over the onions and drizzle the dish with the sauce. Garnish with the soya beans.