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Roast Pork Belly With Anise Carrot Purée and Balsamic Glazed Carrots
GREAT BRITISH CHEFS32Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 liter apple juice
- 125 mL 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 tsp. smoked paprika
- 1 pinch cayenne pepper
- 1 kg pork belly (with skin on)
- 200 grams chantenay carrots (peeled)
- 140 mL balsamic vinegar
- 30 mL 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 mL chicken stock
- 80 mL double cream
- 35 mL lemon juice
- 15 grams caster sugar
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