Slow roast pork belly with honey-glazed carrots and carrot purée

Long, slow cooking makes Matt Tebbutts delicious pork simply melt in the mouth
By Matt Tebbutt
Slow roast pork belly with honey-glazed carrots and carrot purée
  • Rating:
  • Serves: 4
  • Cook Time: 3 hours 30 minutes
  • Prep Time: 15 minutes plus marinating
  • Effort: medium

Ingredients

  • 1 small handfuls fennel seeds, crushed
  • 1 small red chilli, finely chopped
  • 1 splashes olive oil
  • 1 pieces pork belly, about 200-300g per serving (see Cooks note below)

For the honey-glazed carrots

  • 25 g butter
  • 1 splashes olive oil
  • 10 young carrots, peeled
  • 50 ml clear honey
  • 1 tsp fennel seeds
  • 1 lemon, zest only

For the carrot purée

  • 50 g butter
  • 500 g young carrots, peeled and chopped
  • 150 ml double cream
  • 1 pinches caster sugar
  • 250 ml chicken stock
  • 2 bay leaves

Tips and Suggestions

Matt used pork belly from Huntsham Farm.

Method

1. In a small bowl, combine the fennel seeds, chilli and a splash of olive oil to moisten.

2. Rub the flesh side of the pork belly with the fennel seed mixture and leave to marinate for a few hours.

3. Preheat the oven to 200C/gas 6.

4. Put the pork into a baking tin and cook for 30 minutes. Reduce the heat to 160C/gas 3 and cook for a further 2 hours. Increase the heat to 200C/gas 6 again and cook for a further 15 minutes to crisp up the skin. While the pork is cooking, prepare the honey-glazed carrots and carrot purée.

5. For the honey-glazed carrots: heat the butter and a little olive oil in a heavy-based, ovenproof pan until the butter is melted, then add the carrots and cook over a medium heat for 10 minutes or until just tender.

6. Add the honey and fennel seeds, cover the pan with a lid and transfer to a hot oven for 5 minutes. (Do not overcook the carrots should still have some firmness.) Remove from the oven, and stir in the lemon zest and salt to taste.

7. For the carrot purée: heat the butter in a heavy-based pan and sweat the carrots over a medium heat until starting to soften.

8. Stir in the cream, sugar, stock and bay leaves and simmer for 10 minutes, until the carrots are soft. Remove the bay leaves, purée the carrot mixture in a blender and pass through a sieve.

9. Slice the pork belly and serve with the honey-glazed carrots and carrot purée.

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