Roast Pork Belly With Anise Carrot Purée and Balsamic Glazed Carrots

GREAT BRITISH CHEFS
32Ingredients
105Minutes

Ingredients

US|METRIC
  • 1 liter apple juice
  • 125 milliliters cider vinegar
  • 125 grams caster sugar
  • 125 grams demerara sugar
  • 1/2 cinnamon stick
  • 4 cloves
  • 1 bay leaf
  • 5 sprigs fresh thyme
  • 1/2 teaspoon smoked paprika
  • 1 pinch cayenne pepper
  • 1 kilogram pork belly (with skin on)
  • 200 grams chantenay carrots (peeled)
  • 140 milliliters balsamic vinegar
  • 30 milliliters olive oil
  • 2 1/2 star anise
  • 4 grams tarragon
  • 4 grams thyme
  • 1 bay leaf (small)
  • 4 pinches ground black pepper (freshly)
  • 1 pinch salt
  • 4 grams caster sugar
  • 10 grams butter
  • 515 grams baby carrots (peeled and finely chopped)
  • 35 grams unsalted butter (diced)
  • 6 grams tarragon sprigs (tied together with string)
  • 6 grams thyme sprigs
  • 3 grams sea salt
  • 3 star anise
  • 160 milliliters chicken stock
  • 80 milliliters double cream
  • 35 milliliters lemon juice
  • 15 grams caster sugar
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