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

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Easy Red Braised Pork Belly ē“…ē‡’肉. The secret ingredient is rock sugar, which gives the pork a delicious glaze coating. Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet.

Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is one of the most popular of current trending meals in the world. It’s enjoyed 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 which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. 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 cook it.

The ingredients needed to make Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta:
  1. Take 1/2 slab pork belly
  2. Prepare Mirepoix (carrot, celery onions)–optional
  3. Make ready Handful ofHerbs (thyme bay leaves)—-essential
  4. Get 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. Take 1 Diced Apple (1cm cubes)
  8. Prepare Kale (or spinach)
  9. Make ready 2 ltrs Apple juice
  10. Make ready 1 stick cinnamon (optional)
  11. Take 3 star anise (optional)
  12. Prepare 2 tablespoon honey
  13. Get Pork jus/sauce (red wine jus or gravy) Making jus is a long process
  14. Make ready 250 g Bacon lardon/pancetta
  15. Make ready Chopped Parsley
  16. Make ready salt
  17. Make ready black pepper
  18. Get oil

You need a few hours of stewing before you can taste the fantastic evening combination of flavor and texture of the meat, which is definitely worth the wait. Ask for this cut of pork from your. Pork belly is a very economical cut and this recipe from Emeril makes the meat so tender it falls off your fork. It can be quite fatty as well but if you're watching your While the pork is braising, prepare the glaze.

Steps to make Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta:
  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

From roast pork belly to slow cooked pork belly and crispy pork belly, our ideas will give you the perfect crackling, too. Pork belly, braised lentils and caper sauce: gastro pub-style comfort food. Put them all together in this weekend lunch recipe. Add the pork belly to the marinade and seal the bag, pressing out any excess air. Pork belly is rich, so any wine without substantial tannins tends to disappear when served with it.

So that is going to wrap it up for this special food apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!