Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Remove to a serving platter and keep warm. Pork belly has become a fixture on many menus over the last few years and its success can be put down to its intense, umami flavour and crispy crackling. 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. Place apples, pineapple and juice, vinegar, sugar, mustard, water, honey, garlic, cayenne pepper, and onion powder in a large saucepan.
Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta:
- Get 1/2 slab pork belly
- Get Mirepoix (carrot, celery onions)–optional
- Make ready Handful ofHerbs (thyme bay leaves)—-essential
- Get 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)
- Prepare Butter
- Make ready 1 Diced Apple (1cm cubes)
- Take Kale (or spinach)
- Get 2 ltrs Apple juice
- Make ready 1 stick cinnamon (optional)
- Prepare 3 star anise (optional)
- Prepare 2 tablespoon honey
- Get Pork jus/sauce (red wine jus or gravy) Making jus is a long process
- Take 250 g Bacon lardon/pancetta
- Make ready Chopped Parsley
- Prepare salt
- Prepare black pepper
- Make ready oil
Now pour in the cider and cider vinegar and add a little seasoning. Then fit a lid, using a sheet of foil as well to make it really tight. Simple Way to Prepare Tasty Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta. Easiest Way to Prepare Delicious 【Chef Baek Jong Wong Recipe】Korean Beef Seaweed Soup.
Steps 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
Simple Way to Prepare Tasty Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta. Easiest Way to Prepare Delicious 【Chef Baek Jong Wong Recipe】Korean Beef Seaweed Soup. Simple Way to Make Perfect Air fryer hot wings. Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta slab pork belly • Mirepoix (carrot, celery onions)–optional • ofHerbs (thyme bay leaves)—-essential • Fregola pasta (can also use Israeli couscous, orzo pasta or mini macaroni) • big sized corn on cob (or a can or bag or sweet corn) • Butter. Uncover the pork, and add the apples and onion. 【Chef Baek Jong Wong Recipe】Korean Beef Seaweed Soup.
So that’s going to wrap this up with this special food apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
