Roast pork with apple and fennel puree

Roast pork with apple and fennel puree

By
From
How to Cook Healthily
Serves
2-3
Photographer
Issy Croker

This is one of my favourite Sunday lunches ever. The puree is an amazing twist on the traditional apple sauce, and the flavours work so beautifully together. I wouldn’t have this every day, but it’s a great example of how you can have the traditional favourites and do your health some favours at the same time.

Ingredients

Quantity Ingredient
2 apples, cored and cut into wedges
1 large fennel bulb, sliced
1.3kg pork belly roasting joint
olive oil, for drizzling
150g purple sprouting broccoli
1/2 red chilli, thinly sliced, (optional)
sea salt

Method

  1. Preheat the oven to 180°C. Put the apple wedges and fennel in a roasting dish and rub lightly in olive oil. Roast for 30 minutes, or until soft and turning golden at the edges, and when they will squash easily when squeezed. Remove and set aside, and increase the oven temperature to 220°C.
  2. If the pork skin is not already scored, score it at regular intervals, using a sharp knife. Drizzle a small amount of olive oil over the scored skin, along with a generous pinch of salt, and rub into the scores. Place in a roasting tray and roast at the top of the oven for 15 minutes, until the skin starts to blister and turn golden. Reduce the oven temperature to 180°C and roast for another 2–2½ hours, checking the crackling regularly: crispy is perfect, burnt is bad. While the pork is roasting, place the roasted apple and fennel in a food processor with 2–3 teaspoons water, and process to a smooth purée. Alternatively, you can leave the apple and fennel whole if you prefer.
  3. When the pork is almost done, steam the broccoli for 5–6 minutes, until just tender, adding a little chilli if you like. Serve with the purée, pork and crackling.

Note

  • Meat and poultry

    Roasting and baking

    Perfect for a family lunch
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