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Main - Confit Pork Belly with an Apple and Fennel Sauce

Regular price £14.25

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Confit Pork Belly - Main
Our confit belly pork is an indulgent dish with tender, melt in the mouth belly pork topped with irresistible crunchy crackling. The pork is brined overnight before roasting to blister the skin, then cooked in a confit of apple juice, bay leaves, sage and Dijon mustard adding a beautiful fragrant flavour to the meat. Served with a creamy mashed potato, roasted Romanesco cauliflower and a delicate fennel and apple sauce. All of the elements of this dish can be prepared ahead of time, meaning you can enjoy entertaining your guests instead of being stuck in the kitchen.

The pork will need at least 6 hours or overnight to brine in the fridge. Preparation of all sides will take approximately 90 minutes.

The pork is cooked for 2 hours and served immediately. Please note that the preparation tasks also take 1½ hours so you have the choice to either complete the preparation tasks whilst the pork is cooking and serve immediately or you can complete all the preparation tasks first thing in the morning and cook your pork 2 hours before serving. We recommend the latter.

Here's a List of the Required Equipment for the Meal.

• Pot/bowl deep enough for brining
• Potato ricer or sieve
• 2 Mixing bowls
• Sharp knife
• Saucepan
• Hand blender/food processor
• Roasting tin (this must not be too big as the apple juice needs to cover the meat whilst cooking but not the rind)
• Jug
• Small saucepan
• Piping bag (optional)
• Small gravy boat/jug

These are staple kitchen cupboard ingredients that we do not include in the box.

• Black peppercorns
• Table salt
• Hhoney
• Salt and Pepper
• Olive oil
• Salt and pepper
• Dijon mustard
• Whole milk

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