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Braised Pork Belly with Charred Carrot and Apple

braised pork belly with charred carrot and apple 1.jpg
braised pork belly
braised pork belly
braised pork belly

Braised pork belly with charred apple and carrot




1/2 regular sized pork belly cut into large cubes

1 brown onion cut in half

1 garlic bulb cut in half

1 tablespoon butter

1/2 cup dry white wine

1 tablespoon apple cider vinigar

1 teaspoon fennel seeds

1 cinnamon stick

2 star anise

3 cups water

4 small teaspoons chicken massal stock powder

3 carrots peeled and cut in half of quarters lengthways

2 Granny Smith apples peeled and cut into 8 wedges

Fresh parsley

Cornflour slurry ( mix together 1 tablespoon cornflour with 1 tablespoon water )

1 knob butter and some fresh chopped chives for the carrots


Heat up a large fry pan add a small amount of oil then add the pork. Brown the pork well then add the garlic and onion. Try get some nice colour on the garlic and onion before adding the white wine. Let the wine cook off for 1 minute now add the butter, fennel, cinnamon, star anise, vinigar, water, handful fresh parsley, and stock powder. Taste and season with salt and pepper, bring to a simmer. Pop a lid half on and allow to simmer for 2 hours or until the pork is starting to soften and almost fall apart. If your liquid is reducing too much during cooking time just add more water.

Now using tongs take the pork out and set aside. Now strain the sauce and discard any solids. Return the strained sauce back into the pan and reduce until you have about 1 1/2 cups liquid. At this point you could thicken the sauce with the cornflour slurry if you like by stirring the slurry in a simmering for a few minutes.


Heat up a seperate fry pan to a high heat, add a small amount of oil. Brown the apple slices for 5 minutes or until golden then remove and place on a plate, the apple should not be fully cooked through or soft. Now add the carrots and brown well, you want a bit of char on there, this will take 10 minutes or longer until the carrot is cooked but still aldente. Once the carrots are cooked add a small knob of butter plus the fresh chives and a little salt, add the apple back in to reheat for a few minutes. Now it's time to serve.


Divide the carrots amongst 2-4 bowls depending on portion size. Top with your lovely melty pieces pork belly, place 3-4 pieces of apple around the edges. Ladle some of the sauce of top then garnish with parsley. Enjoy!


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