Pork Belly Tarte Tatin

Serves 1
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Directions

  1. 1Lightly score the skin of the pork belly.
  2. 2Lightly score the skin of the pork belly.
  3. 3Lightly score the skin of the pork belly.
  4. 4Open up the pork belly.
  5. 5Open up the pork belly.
  6. 6Open up the pork belly.
  7. 7Cover the pork belly with spices and apples.
  8. 8Cover the pork belly with spices and apples.
  9. 9Cover the pork belly with spices and apples.
  10. 10Roll the whole thing up.
  11. 11Roll the whole thing up.
  12. 12Roll the whole thing up.
  13. 13Tie the pork into place.
  14. 14Tie the pork into place.
  15. 15Tie the pork into place.
  16. 16Once it's all tied up, place it into a tin.
  17. 17Once it's all tied up, place it into a tin.
  18. 18Once it's all tied up, place it into a tin.
  19. 19Salt and oil the skin.
  20. 20Salt and oil the skin.
  21. 21Salt and oil the skin.
  22. 22Roast the pork belly.
  23. 23Roast the pork belly.
  24. 24Roast the pork belly.
  25. 25Cook until the skin is crackling crisp and the meat is melt in the mouth.
  26. 26Cook until the skin is crackling crisp and the meat is melt in the mouth.
  27. 27Cook until the skin is crackling crisp and the meat is melt in the mouth.
  28. 28Place the pork belly into the fridge overnight to set.
  29. 29Place the pork belly into the fridge overnight to set.
  30. 30Place the pork belly into the fridge overnight to set.
  31. 31In a bowl, place butter, light brown sugar, ground cinnamon, hot maple syrup, salt, and black pepper.
  32. 32In a bowl, place butter, light brown sugar, ground cinnamon, hot maple syrup, salt, and black pepper.
  33. 33In a bowl, place butter, light brown sugar, ground cinnamon, hot maple syrup, salt, and black pepper.
  34. 34Beat everything together to a smooth buttery paste.
  35. 35Beat everything together to a smooth buttery paste.
  36. 36Beat everything together to a smooth buttery paste.
  37. 37Place the paste into a saucepan.
  38. 38Place the paste into a saucepan.
  39. 39Place the paste into a saucepan.
  40. 40Spread the butter all over to cover the base.
  41. 41Spread the butter all over to cover the base.
  42. 42Spread the butter all over to cover the base.
  43. 43Cut a nice thick round of your cold pork belly.
  44. 44Cut a nice thick round of your cold pork belly.
  45. 45Cut a nice thick round of your cold pork belly.
  46. 46Place the pork belly into the pan.
  47. 47Place the pork belly into the pan.
  48. 48Place the pork belly into the pan.
  49. 49Place onto the heat and cook until the caramel is bubbling away.
  50. 50Place onto the heat and cook until the caramel is bubbling away.
  51. 51Place onto the heat and cook until the caramel is bubbling away.
  52. 52Baste the pork belly.
  53. 53Baste the pork belly.
  54. 54Baste the pork belly.
  55. 55Top with a circle of puff pastry and tuck in the edges with a spoon.
  56. 56Top with a circle of puff pastry and tuck in the edges with a spoon.
  57. 57Top with a circle of puff pastry and tuck in the edges with a spoon.
  58. 58Place the whole thing into the oven at 180°C for about 25 minutes, until the pastry is crisp and golden brown.
  59. 59Place the whole thing into the oven at 180°C for about 25 minutes, until the pastry is crisp and golden brown.
  60. 60Place the whole thing into the oven at 180°C for about 25 minutes, until the pastry is crisp and golden brown.
  61. 61Place a plate onto the pan.
  62. 62Place a plate onto the pan.
  63. 63Place a plate onto the pan.
  64. 64Flip it all over and unveil the porky wonder.
  65. 65Flip it all over and unveil the porky wonder.
  66. 66Flip it all over and unveil the porky wonder.
  67. 67Top with some cooked diced apple.
  68. 68Top with some cooked diced apple.
  69. 69Top with some cooked diced apple.

Ingredients

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