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Pork And Apple
Recipe by Tim Bone
Try Tim Bone's Pork and Apple today!
- Steps
- Ingredients
Ingredients
Apple and Fennel Sauce
Pork Belly
Apple and Parsnip Puree
Pickled Apple
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Steps
- Preheat oven to 250°C.
- For the Apple and Fennel Sauce, into a roasting tray place chopped apple and fennel with oil. Season and toss to combine.
- For the Pork Belly, lightly oil and salt the pork belly skin and place on top of the apple and fennel. Roast in the oven for 20 minutes then turn the oven down to 180°C and cook until pork reaches an internal temperature of 65°C. Remove the pork to rest for 15 minutes then slice into at least nine 4cm cubes.
- If the skin isn’t crispy, heat a 3cm depth of oil in a saucepan to 180°C. Using a fork hold the pork pieces upside down, dip the crackling into the oil and fry until crispy. Set aside to rest.
- Place the apple and fennel from the pan into a mini food processor, discarding excess fat from the pan. Blend to make a chunky sauce. Season to taste.
- While the pork is roasting, make the Apple and Parsnip Puree. To a saucepan, add all the puree ingredients and cook over a medium heat for 20 minutes, until the parsnip is soft. Strain the liquid into a separate bowl or jug, discard the bacon pieces.
- Place the apple, parsnip and onion into the cannister of a stick mixer. Blitz until smooth, adding some of the strained milk if necessary to create a silky puree. Place into a ISI gun or set aside in a squeezy bottle.
- For the Pickled Apple, add the lemon juice, sugar and salt to a bowl, stir until sugar and salt dissolves. Add apple slices and leave at room temperature for 20 minutes. Strain the liquid and pat slices dry with paper towel.
- To serve, add dollops of the apple and fennel sauce to a large serving plate and top each with a piece of pork belly. Add a slice of pickled apple and squeeze a dollop of puree on each piece. Garnish with fennel fronds and a final pinch of salt over the pork.
