Pork Belly Tarte Tatin

Name: Pork Belly Tarte Tatin
Cuisine: French
Ingredients: pork belly; spices; apples; salt; oil; butter; light brown sugar; ground cinnamon; hot maple syrup; black pepper; puff pastry

Serves 1

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Pork Belly Tarte Tatin

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Serves 1

Directions

1Lightly score the skin of the pork belly.
2Open up the pork belly.
3Cover the pork belly with spices and apples.
4Roll the whole thing up.
5Tie the pork into place.
6Once it's all tied up, place it into a tin.
7Salt and oil the skin.
8Roast the pork belly.
9Cook until the skin is crackling crisp and the meat is melt in the mouth.
10Place the pork belly into the fridge overnight to set.
11In a bowl, place butter, light brown sugar, ground cinnamon, hot maple syrup, salt, and black pepper.
12Beat everything together to a smooth buttery paste.
13Place the paste into a saucepan.
14Spread the butter all over to cover the base.
15Cut a nice thick round of your cold pork belly.
16Place the pork belly into the pan.
17Place onto the heat and cook until the caramel is bubbling away.
18Baste the pork belly.
19Top with a circle of puff pastry and tuck in the edges with a spoon.
20Place the whole thing into the oven at 180°C for about 25 minutes, until the pastry is crisp and golden brown.
21Place a plate onto the pan.
22Flip it all over and unveil the porky wonder.
23Top with some cooked diced apple.

Ingredients

pork belly
spices
apples
salt
oil
butter
light brown sugar
ground cinnamon
hot maple syrup
black pepper
puff pastry

Equipment

kniferoasting tinbowlhand mixersaucepanplate

Tips

Save this recipe because you are going to want to try it.
The pork belly should be cooked until the skin is crackling crisp and the meat is melt-in-the-mouth.
After cooking, place the pork belly into the fridge overnight to set.
You should make this immediately.

Pork Belly Tarte Tatin

Serves 1

instagram.com

Pork Belly Tarte Tatin

instagram.com

Serves 1

Directions

1Lightly score the skin of the pork belly.
2Open up the pork belly.
3Cover the pork belly with spices and apples.
4Roll the whole thing up.
5Tie the pork into place.
6Once it's all tied up, place it into a tin.
7Salt and oil the skin.
8Roast the pork belly.
9Cook until the skin is crackling crisp and the meat is melt in the mouth.
10Place the pork belly into the fridge overnight to set.
11In a bowl, place butter, light brown sugar, ground cinnamon, hot maple syrup, salt, and black pepper.
12Beat everything together to a smooth buttery paste.
13Place the paste into a saucepan.
14Spread the butter all over to cover the base.
15Cut a nice thick round of your cold pork belly.
16Place the pork belly into the pan.
17Place onto the heat and cook until the caramel is bubbling away.
18Baste the pork belly.
19Top with a circle of puff pastry and tuck in the edges with a spoon.
20Place the whole thing into the oven at 180°C for about 25 minutes, until the pastry is crisp and golden brown.
21Place a plate onto the pan.
22Flip it all over and unveil the porky wonder.
23Top with some cooked diced apple.

Ingredients

pork belly
spices
apples
salt
oil
butter
light brown sugar
ground cinnamon
hot maple syrup
black pepper
puff pastry

Equipment

kniferoasting tinbowlhand mixersaucepanplate

Tips

Save this recipe because you are going to want to try it.
The pork belly should be cooked until the skin is crackling crisp and the meat is melt-in-the-mouth.
After cooking, place the pork belly into the fridge overnight to set.
You should make this immediately.