{"id":6415,"date":"2021-04-14T11:28:10","date_gmt":"2021-04-13T23:28:10","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/pork-belly-with-sauerkraut-fennel-remoulade\/"},"modified":"2023-08-07T14:32:24","modified_gmt":"2023-08-07T02:32:24","slug":"pork-belly-with-sauerkraut-fennel-remoulade","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2021\/04\/14\/pork-belly-with-sauerkraut-fennel-remoulade\/","title":{"rendered":"Pork Belly with Sauerkraut Fennel Remoulade & Jus"},"content":{"rendered":"\n
Pork belly is given the gourmet treatment in this mouth-watering recipe. A delicious sauerkraut fennel remoulade complements the juicy, subtle flavour of this protein perfectly.<\/p>\n\n\n
Before you start, preheat oven to 220\u00b0C (or 200\u00b0C fan bake).<\/span><\/div><\/li>
Prep potatoes and add to a large pot. Cover with hot tap water. Cook on high heat for 20-25 minutes with the lid on, until tender and cooked through. Drain well and return to pot. <\/span><\/div><\/li>
Remove pork from plastic and wipe off any jelly. Thinly slice and place on a lined oven tray. Season with salt and pepper and roast on upper oven rack for about 25 minutes, until hot and golden. Turn halfway through cook time.<\/span><\/div><\/li>
Combine sour cream and mustard in a large bowl and whisk, until smooth. Set aside. Prep fennel and reserve fronds for serving (see tip).<\/span>
<\/div>Add sliced fennel to bowl with sour cream mixture, along with spinach and sauerkraut. Add potatoes and toss together well. Season to taste with salt and pepper.<\/span><\/div><\/li>
Place jus in a small pot and bring to a simmer on medium heat. As soon as it simmers, remove from heat and cover with a lid. Set aside for serving. <\/span><\/div><\/li>
Serve remoulade topped with pork, fennel fronds and a drizzle of jus. <\/span><\/div><\/li><\/ul><\/div><\/div>\n