Hey everyone, hope you are having an incredible day today. 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. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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. Delia's Slow Braised Belly Pork with Bacon, Apples and Cider recipe. This is a very special recipe which could make a great meal for the family on Christmas Eve.
Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is something that I’ve loved my entire life.
To get started with this particular recipe, we have to 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
- Get Mirepoix (carrot, celery onions)–optional
- Get Handful ofHerbs (thyme bay leaves)—-essential
- Prepare 250 g Fregola pasta (can also use Israeli couscous, orzo pasta or mini macaroni)
- Make ready 2 big sized corn on cob (or a can or bag or sweet corn)
- Take Butter
- Take 1 Diced Apple (1cm cubes)
- Make ready Kale (or spinach)
- Take 2 ltrs Apple juice
- Make ready 1 stick cinnamon (optional)
- Prepare 3 star anise (optional)
- Make ready 2 tablespoon honey
- Prepare Pork jus/sauce (red wine jus or gravy) Making jus is a long process
- Make ready 250 g Bacon lardon/pancetta
- Prepare Chopped Parsley
- Make ready salt
- Get black pepper
- Get oil
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. There are some luxuries in the kitchen that really do help to perk up certain dishes, and one of these is a bottle of Calvados because it seems to have within it all the concentrated aroma and flavour of an apple loft. This recipe can be doubled for four people, using a larger pan.
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
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. Move the pork belly to a rack in the top third of your oven. Slice the pork belly and serve with the chipotle aioli on the side. For the aioli: Melt butter with oil in a large pot over medium-high heat.
So that is going to wrap it up with this exceptional food apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
