Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Red Braised Pork Belly η΄ ηθ is a rich, delicious and tasty dish for you. The pork belly is infused with Chinese sauces and ingredients. Pork belly is a fancy cut of meat and should be left to the pros.
Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta using 18 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta:
- Prepare 1/2 slab pork belly
- Make ready Mirepoix (carrot, celery onions)–optional
- Make ready Handful ofHerbs (thyme bay leaves)—-essential
- Take 250 g Fregola pasta (can also use Israeli couscous, orzo pasta or mini macaroni)
- Take 2 big sized corn on cob (or a can or bag or sweet corn)
- Get Butter
- Take 1 Diced Apple (1cm cubes)
- Make ready Kale (or spinach)
- Get 2 ltrs Apple juice
- Prepare 1 stick cinnamon (optional)
- Prepare 3 star anise (optional)
- Make ready 2 tablespoon honey
- Get Pork jus/sauce (red wine jus or gravy) Making jus is a long process
- Get 250 g Bacon lardon/pancetta
- Get Chopped Parsley
- Prepare salt
- Make ready black pepper
- Make ready oil
Note: The pork belly and sweet potatoes can be cooked up to this point the day before making the dish. Cool both (remove the pork belly from the Dutch oven) then In a frying pan, fry an egg for each person. On each plate, place several slices of sweet potato. Top with pork belly and a fried egg.
Instructions to make Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta:
- PORK BELLY In a big pan enough to fit the belly, add enough water to cover the belly like three times Add your mirepoix, herbs and season (carrot, onions, celery, thyme, bay leaves etc) Braise pork belly for a minimum of 7hrs on low-med heat to get tender When ready place the belly gently between two-parchment paper and press with weight, Leave to cool in the fridge, should set and harden in few hours. When set portion into about 5cm squares.
- FREGOLA PASTA Cook the pasta in salted water with a drizzle of (olive) oil. When al dente drain and set aside
- SWEET CORN In a pan with salted water, cook the corn also adding a knob of butter, some thyme and bay leave. When ready cool down one corn and then shave the corn off the husk and set aside. You can avoid this step by using canned or bagged sweet corn.
- SWEETCORN PUREE Shave the other corn whilst hot into a blender with about 50g butter, a pinch of cumin(optional) and a dash of cream(optional). Blend into a wet puree almost like a soup but thicker. If too thick add some water from the boiled corn pan.
- KALE, Blanch a handful of kale in salted water until tender not overcooked
- APPLE CARAMEL GLAZE In a pan, add the 2 litres of apple juice, two table spoons of honey, a cinnamon stick and three star anise. Let it boil and reduce until it comes to 118 degrees celcius or just when its got a nice creamy consistency
- THE FRICASSE, in a pan with a drizzle of oil, toss the lardons until cooked, then add the cooked pasta and sweetcorn, season with salt and black pepper then add chopped parsley to finish.
- THE GLAZED PORK, in another pan with a drizzle of oil, brown off the pork belly on all side and the put the oven for about 5 mins at 180 degrees. once out put in another pan with about 2 spoons of the caramel and coat the pork.
- THE PLATING in a bowl spread about 2 tablespoons of the sweetcorn puree. then serve about 2 tablspoons of the fricasse on the puree. The galzed pork belly goes straight on the fricassse with about 4-5 pieces of kale around the pork. place your dice apples on the pork or around it, sauce and serve
A little sweet, a little sticky, a little salty & a little spicy. That silky texture is exactly what I do enjoy! Pork belly is the cut where bacon originates and is quite heavy in fat. Give Japanese buta-no-kakuni a try, and you might be pleasantly surprised at how a small, tender piece of braised pork belly brightens up the dinner table as an appetizer or side dish. Pork belly is an incredibly versatile cut, and takes on so many delicious forms.
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