Pork Belly With Rhubarb-Apple Sauce
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (462.7 g)
- Calories 1344.7
- Total Fat - 124.7 g
- Saturated Fat - 50.2 g
- Cholesterol - 197.9 mg
- Sodium - 1494.8 mg
- Total Carbohydrate - 34.6 g
- Dietary Fiber - 4 g
- Sugars - 26.2 g
- Protein - 23.4 g
- Calcium - 155.9 mg
- Iron - 2.2 mg
- Vitamin C - 30.5 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Preheat your oven to 170C.
Step 2
Lay the onion, garlic and thyme in a roasting pan and place the pork belly over the top and rub the crushed fennel and salt into the skin and into the cracks of the skin where is has been scored and then drizzle with a little olive oil and then pop into the oven and roast for 2 hours, until falling apart.
Step 3
To make the sauce, place the rhubarb into a medium sized saucepan along with the apple, sugar, lemon zest and a splash of water and bring to a gentle simmer, and cook until the rhubarb and apple are both fully cooked and falling apart.
Step 4
Allow to cool a little, then taste and adjust the flavour if necessary, adding a little more sugar if is to tart and then add half the cold, cubed butter and stir in until fully emulsified, then repeat with the other half and set aside.
Step 5
To serve, slice pieces of pork belly and lay them on a warmed serving plates with a dollop of sauce on the side.
Tips
No special items needed.
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