Twice-Cooked Pork Belly With An Onion & Apple Velouté

Twice-Cooked Pork Belly With An Onion & Apple Velouté

recipe list


For the pork

  • 1 tbsp coriander seeds
  • 2 large title anise
  • 1 tbsp sea salt
  • ½ a total pork belly, about 1.5kg (anticipate for the skinny half), boned, pores and skin left on but not scored
  • handful thyme
  • handful rosemary
  • 2 x 350g jars goose plump (or use lard, sunflower or vegetable oil)
  • 6 curly parsley sprigs

For the onion & apple veloute

  • 25g butter
  • 4 onions, finely chopped
  • 2 Granny Smith apples, cored and sliced
  • 250ml rooster stock
  • 142ml bath double cream

For the carrots

  • 24 thin inexperienced-topped carrots, trimmed, peeled, but left total
  • 2 tbsp olive oil


  • STEP 1

    With a pestle and mortar, crush the coriander seeds with the large title anise, then plug by the salt. Season the pork on all sides with the salt mix. Self-discipline the pork, pores and skin aspect up, in an ovenproof dish that’s gorgeous enormous enough to handle it. Scatter over the herbs, then leave overnight within the occasion you’d believe got time – concentrate on about tip, below.

  • STEP 2

    Heat oven to 150C/fan 130C/gas 2. Empty the goose plump correct into a saucepan and warmth till liquid and starting up to simmer. Ladle the plump over the pork; add sunflower oil to cowl if it be critical to. Quilt the dish with foil, then cook the pork within the oven, undisturbed, for 3 hrs by which length this might perchance perchance be very tender.

  • STEP 3

    Get rid of the dish from the oven and leave it to decide on for 10 mins. Meanwhile, line a tray with a share of greaseproof paper. Fastidiously take the pork from the plump and pick off any herbs. Lay it on the paper, pores and skin aspect down. Reduce encourage one other share of paper and lay it over the pork. Quilt with a tray, weighed down with just a few cans, and leave in fridge overnight – concentrate on about tip, below.

  • STEP 4

    Once you are prepared to cook the pork, heat oven to 220C/ fan 200C/ gas 7. Get rid of pork from the tray, then peel away paper. Lightly to find the pores and skin into super diamonds with a intelligent knife and lustrous the perimeters so you salvage a ideal rectangle.

  • STEP 5

    To cook the pork, heat a drizzle of oil in a enormous non-stick ovenproof pan. Lay the pork, pores and skin aspect down, and leave for just a few mins to crackle, then build the pan within the oven and cook for 20 mins. Get rid of from the oven and review to concentrate on about that the pores and skin has blistered, then fastidiously flip it over and cook the underside for 3 mins gorgeous to heat by. Rob to a board.

  • STEP 6

    Whereas the pork is roasting, method the velouté. Heat the butter in a frying pan. Cook dinner the onions and apples for 8-10 mins till delicate, but not coloured. Pour within the stock and simmer for 8 mins till the apples birth to smash down. Scoot within the cream, then simmer the entirety for 2 mins more. Season with salt and pepper. Fastidiously tip correct into a blender, blitz till as soft as that you’d concentrate on of, then tip correct into a saucepan so it’s ready to be reheated.

  • STEP 7

    Boil the carrots for 2 mins in salted water, then drain effectively. Heat the olive oil, then fry the carrots with seasoning for 5 mins, tossing each so incessantly till starting up to brown. Gently reheat the velouté. That it is seemingly you’ll perchance perchance be now ready to plate up.

  • STEP 8

    Exercise a intelligent knife to crop the pork into long slices about 2cm thick. Lay 2 or 3 slices on each plate, a puny bit overlapping. Build 3 or 4 carrots on each plate, lying all within the same course as the pork. Spoon a puddle of velouté over the stop of the carrots. Garnish with a spray of parsley.


To arrange a classic confit of duck,
practice the same technique the use of duck
legs as a change of the pork and finest
poach them within the plump for 2 hrs till
the meat is extremely tender. To encourage,
crisp them up within the oven in precisely
the same method.


The longer you allow the pork salted
earlier than cooking, the more flavour it
can believe. Once you’d, salt the pork the
evening earlier than poaching and leave it in
the fridge, but wipe off the total salt and brine that comes off the pork earlier than
cooking or this might perchance perchance be too salty.


This method
of unhurried cooking in plump is diagnosed as
‘confit’ and though you birth by
cooking in a total bunch plump, you if truth be told
render the plump out of the meat so that
the accomplished dish is a lot leaner than
simply roasting. The leftover plump will preserve within the
fridge for as a lot as 1 month or might perchance perchance be
frozen for 6 months ready to method
the recipe again. The plump is savory
when ragged for roasting and frying.


This recipe is designed to be ready
forward so that within the restaurants we
can effect it together in minutes when
a dish comes on hiss. The pork might perchance perchance be poached within the plump,
pressed, then kept within the fridge for up
to three days or frozen for a month. The
carrots might perchance perchance be boiled and drained the
day earlier than, ready to be coloured in
the pan, and the onion velouté can
be utterly made forward the day
earlier than ready to be reheated on the day.

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