Ingredients
- 900 g pork belly
- 600 g carrots
- 2 Golden apples
- a clove of garlic
- grated fresh ginger
- rosemary
- laurel
- Juniper berries
- dry white wine
- extra virgin olive oil
- salt
For the recipe of roast pork with mashed carrots with ginger, marinate for a hour and 30 minutes the cup with 2 amonds of rosemary, the clove of garlic crushed with peel, 3-4 tablespoons of oil, some berries of juniper, a few bay leaves and salt. Put it on then
with the marinade at 180 ° C for 40 minutes; add half a glass of white wine and continue cooking for another 30 minutes.
For the carrot puree: peel the carrots, cut them into thin slices and cook them in a saucepan with a drizzle of oil for 3 minutes; wipe them with half a glass of wine, stir and continue
cooking for another 12-13 minutes, then add a ladle of water, add salt and cook for 20 minutes with the covered saucepan. Finally, add a tablespoon of ginger and blend everything. Cut the apples into very thin slices, spread them on a plate lined with baking paper and cook at 160 ° C in ventilated mode for 25 minutes. Cut the cup into slices, sprinkle with its cooking liquid and accompany it with the carrot puree and the baked apples.
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