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Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta

How to Making Recipes Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta using 18 ingredients and 9 steps

Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta - Allow the mixture to cool to room temperature, then puree in a blender until smooth. Place the pork chops into a resealable plastic bag, and pour the apple puree overtop. Quarter the apples (leaving peel on) and trim and quarter the fennel. Toss apple and fennel in a bowl with a little olive oil and the reserved cooking juices. Arrange snugly around pork and return to the oven. - You probably have a ardour for cooking and you spend numerous time in your kitchen, then most definitely you've got a considerable quantity of recipes readily available. Some cooks have an orderly group system and a few don't. If you end up usually shuffling by way of mounds of recipes and not finding what you're in search of, then it's good to do some organizing.

Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta

This is a very special recipe which could make a great meal for the family on Christmas Eve.

Simon Hulstone's pork belly with apple recipe brings the best out of the cut, serving with a swoosh of apple purée and purple sprouting broccoli.

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 achieve that.

Ingredients cook Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta

  1. It's 1/2 slab pork belly.
  2. It's Mirepoix (carrot, celery onions)--optional.
  3. You need Handful ofHerbs (thyme bay leaves)----essential.
  4. Prepare 250 g Fregola pasta (can also use Israeli couscous, orzo pasta or mini macaroni).
  5. Prepare 2 big sized corn on cob (or a can or bag or sweet corn).
  6. Prepare Butter.
  7. You need 1 Diced Apple (1cm cubes).
  8. Prepare Kale (or spinach).
  9. It's 2 ltrs Apple juice.
  10. You need 1 stick cinnamon (optional).
  11. Prepare 3 star anise (optional).
  12. It's 2 tablespoon honey.
  13. Prepare Pork jus/sauce (red wine jus or gravy) Making jus is a long process.
  14. Prepare 250 g Bacon lardon/pancetta.
  15. You need Chopped Parsley.
  16. You need salt.
  17. You need black pepper.
  18. Prepare oil.

Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta instructions

  1. 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..
  2. FREGOLA PASTA Cook the pasta in salted water with a drizzle of (olive) oil. When al dente drain and set aside.
  3. 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..
  4. 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..
  5. KALE, Blanch a handful of kale in salted water until tender not overcooked.
  6. 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.
  7. 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..
  8. 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..
  9. 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.

Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta - This recipe can be doubled for four people, using a larger pan. It is great served with new potatoes and fine Uncover the pork, and add the apples and onion. Leaving the liquid and apples in the pot, transfer the meat to a rimmed baking sheet to cool slightly. Melt butter with oil in a large pot over medium-high heat. Add the pork loin back on top of the apples and onions. Add the chicken stock, apple juice and apple cider vinegar. Remove to a serving platter and keep warm. Thank you and good luck