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Pork belly with apple sauce, kale and carrots

Pork belly with apple sauce, kale and carrots is a sauces recipe made with Baby Heritage Carrots Trimmed And Washed, Sugar, and Dehydrated Pork Skin. Keep it handy for the next time you cook it.

Ingredients

• 2 bunch
• 2 tsp
• 4 pc

Method (preview)

1. 1

   For the rolled pork belly, preheat the oven to 230C/445F/Gas 8.

2. 2

   Cook for 15 minutes and then turn down the oven to 150C/300F/Gas 2 and cook for three hours.

3. 3

   Remove from the oven and set aside to rest for at least half an hour before serving.

4. 4

   To make the apple sauce, put the apples, butter and 2-3 tablespoons of water in a saucepan, cover and cook for 4-5 minutes or until the apples have broken down.

5. 5

   Stir in the sugar and season with a little salt.

6. 6

   Set aside and keep warm.

7. 7

   For the wilted kale and heritage carrots, put the carrots in a deep frying pan with the sugar and 400ml/14fl oz water and cook for 6-8 minutes, or until tender.

8. 8

   Heat the butter in a frying pan and once melted add the kale with two tablespoons of water and cook until wilted.

9. 9

   Place the apple sauce on the plates with the kale on top.

10. 10

    Put the pork on top of that and lay the carrots alongside.

11. 11

    Drizzle the gravy over and around the plate.