Twice-Cooked Pork Belly With An Onion & Apple Velouté

recipe list


For the pork

  • 1 tbsp coriander seeds
  • 2 huge establish anise
  • 1 tbsp sea salt
  • ½ a total pork belly, about 1.5kg (search data from of for the skinny half of), boned, skin left on but no longer scored
  • handful thyme
  • handful rosemary
  • 2 x 350g jars goose stout (or exercise 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 bathtub double cream

For the carrots

  • 24 skinny inexperienced-topped carrots, trimmed, peeled, but left complete
  • 2 tbsp olive oil


  • STEP 1

    With a pestle and mortar, crush the coriander seeds with the massive establish anise, then hump by the salt. Season the pork on each and each facet with the salt mix. Field the pork, skin facet up, in an ovenproof dish that is right sizable ample to withhold it. Scatter over the herbs, then leave in a single day need to you might want to maybe well maybe perchance obtain time – explore tip, below.

  • STEP 2

    Heat oven to 150C/fan 130C/gasoline 2. Empty the goose stout into a saucepan and warmth till liquid and initiating to simmer. Ladle the stout over the pork; add sunflower oil to cover if it’s critical to. Duvet the dish with foil, then cook dinner the pork in the oven, undisturbed, for 3 hrs by which period it will be very gentle.

  • STEP 3

    Take hang of the dish from the oven and leave it to resolve for 10 mins. Meanwhile, line a tray with part of greaseproof paper. Reasonably preserve terminate the pork from the stout and purchase off any herbs. Lay it on the paper, skin facet down. Lower one other part of paper and lay it over the pork. Duvet with a tray, weighed down with just a few cans, and leave in fridge in a single day – explore tip, below.

  • STEP 4

    Whenever you might want to maybe well maybe perchance be ready to cook dinner the pork, warmth oven to 220C/ fan 200C/ gasoline 7. Take hang of pork from the tray, then peel away paper. Lightly collect the skin into trim diamonds with a intelligent knife and trim the edges so you get a supreme rectangle.

  • STEP 5

    To cook dinner the pork, warmth a drizzle of oil in a sizable non-stick ovenproof pan. Lay the pork, skin facet down, and leave for just a few mins to crackle, then plight the pan in the oven and cook dinner for 20 mins. Take hang of from the oven and take a look at to sight that the skin has blistered, then fastidiously flip it over and cook dinner the underside for 3 mins right to warmth by. Procure to a board.

  • STEP 6

    While the pork is roasting, destroy the velouté. Heat the butter in a frying pan. Put together dinner the onions and apples for 8-10 mins till soft, but no longer colored. Pour in the stock and simmer for 8 mins till the apples originate to collapse. Plod in the cream, then simmer every thing for 2 mins extra. Season with salt and pepper. Reasonably tip into a blender, blitz till as gentle as that you might want to maybe well maybe perchance place confidence in, then tip 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 infrequently till initiating to brown. Gently reheat the velouté. You are now ready to plate up.

  • STEP 8

    Use a intelligent knife to cleave the pork into lengthy slices about 2cm thick. Lay 2 or 3 slices on each and each plate, rather overlapping. Build 3 or 4 carrots on each and each plate, lying all in the an identical route because the pork. Spoon a puddle of velouté over the tip of the carrots. Garnish with a spray of parsley.


To arrange a conventional confit of duck,
educate the an identical manner using duck
legs in want to the pork and handiest
poach them in the stout for 2 hrs till
the meat is amazingly gentle. To attend,
crisp them up in the oven in exactly
the an identical manner.


The longer you allow the pork salted
earlier than cooking, the extra flavour it
will obtain. Whenever you might want to maybe well maybe perchance, 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 it will be too salty.


This map
of gradual cooking in stout is identified as
‘confit’ and though you open by
cooking in a total lot stout, you for sure
render the stout out of the meat so that
the accomplished dish is a lot leaner than
simply roasting. The leftover stout will put in the
fridge for up to 1 month or may maybe well additionally be
frozen for 6 months ready to destroy
the recipe again. The stout is delectable
when archaic for roasting and frying.


This recipe is designed to be prepared
forward so that in the eating areas we
can procure it together in minutes when
a dish comes on converse. The pork may maybe well additionally be poached in the stout,
pressed, then saved in the fridge for up
to a couple days or frozen for a month. The
carrots may maybe well additionally be boiled and drained the
day earlier than, ready to be colored in
the pan, and the onion velouté can
be fully made forward the day
earlier than ready to be reheated on the day.

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