Pork Belly with Baked Radish, Carrot Purée, and Caramelized Apples

This dish is a gourmet combination of succulent, crispy pork belly paired with earthy baked radishes, a smooth carrot purée, and sweet caramelized apples. It’s a balance of textures and flavors that will impress at any dinner party or special occasion.

Ingredients

For the Pork Belly:

1. Pork belly (about 1.5 lbs or 700 g).
2. Salt and pepper.
3. Olive oil.
4. Garlic, minced.
5. Fresh thyme or rosemary.
6. Chicken or vegetable stock (for braising).

For the Baked Radish:

1. Fresh radishes, halved.
2. Olive oil.
3. Salt and pepper.
4. Fresh thyme (optional).

For the Carrot Purée:

1. Carrots, peeled and chopped.
2. Butter.
3. Cream or milk.
4. Salt and pepper.
5. A touch of honey or brown sugar (optional).

For the Caramelized Apples:

1. Apples, peeled, cored, and sliced (Granny Smith or Gala work well).
2. Butter.
3. Brown sugar.
4. Lemon juice.
5. Ground cinnamon (optional).

Directions

Step 1: Prepare the Pork Belly

1. Score and season:
   • Score the pork belly skin in a crisscross pattern (avoid cutting into the meat).
   • Rub salt and pepper generously over the skin and flesh.
2. Sear:
   • Heat olive oil in a pan over medium-high heat.
   • Sear the pork belly, skin side down, until golden and crisp.
3. Braise:
   • Place the pork belly in a baking dish, add garlic, thyme, and stock (enough to cover halfway up the pork).
   • Cover with foil and roast in a preheated oven at 325°F (160°C) for 2–3 hours, until tender.
4. Crisp the skin:
   • Increase the oven to 425°F (220°C), uncover, and roast until the skin is crispy.

Step 2: Bake the Radishes

1. Toss radishes with olive oil, salt, pepper, and thyme.
2. Spread on a baking sheet and roast at 400°F (200°C) for 20–30 minutes until tender and slightly caramelized.

Step 3: Make the Carrot Purée

1. Cook carrots:
   • Boil carrots in salted water until tender (about 15 minutes).
2. Blend:
   • Drain and blend carrots with butter, cream, salt, and pepper until smooth.
   • Add a touch of honey or sugar if desired for sweetness.

Step 4: Caramelize the Apples

1. Heat butter in a skillet over medium heat.
2. Add apple slices, brown sugar, and a squeeze of lemon juice.
3. Cook until apples are golden and slightly soft (about 5 minutes).
4. Sprinkle with cinnamon, if using, and set aside.

Step 5: Assemble the Dish

1. Slice the crispy pork belly into portions.
2. Spread a dollop of carrot purée on each plate.
3. Arrange baked radishes and caramelized apples alongside.
4. Place the pork belly on top or beside the purée.
5. Garnish with fresh herbs like thyme or parsley for a finishing touch.

Tips

• Ensure the pork belly skin is completely dry before roasting to achieve crispy crackling.
• For a smoother purée, pass the blended carrots through a fine sieve.
• Balance sweetness in the apples with a bit of lemon juice or a touch of salt.

This dish offers a harmonious blend of crispy, creamy, and sweet flavors, creating an indulgent dining experience. Bon appétit! 🥂