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Half an Hour to Homemade Extraordinary Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta

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

We hope you got benefit from reading it, now let's go back to apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta recipe. To cook apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta you need 18 ingredients and 9 steps. Here is how you do it.

To prepare an unforgettable Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta, here are the materials needed:

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

After readying the ingridients, next you are ready to make your appetizing Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta by following the instructions on this section:

  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.

Return pan to the heat, and add another generous knob of butter to the pan. Lunch entr é es: Sauteed pork-loin scaloppini with calvados, roasted apples, fennel, mustard seeds, and braised winter greens; pecan-crusted rainbow-trout filet with haricots verts, red currants, and orange vinaigrette; grilled chicken breast with sweet-onion soubise, sauteed artichokes, and herb chicken glaze; bison hanger steak and rock. Adapted from a recipe by Yotam Ottolenghi & Sami Tamimi. from Jerusalem: A Cookbook. See more ideas about Onion recipes, Pearl onion recipe, Pearl onions. The menu includes dessert, weekend brunch, lunch, beverages, charcuterie, and dinner.

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

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