Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
This is my recipe for braised pork belly, a very popular dish in Chinese cuisine. Although it may take a little while to make, the taste is excellent and. Red Braised Pork Belly 紅燒肉 is a rich, delicious and tasty dish for you.
Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to 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 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
- Take Mirepoix (carrot, celery onions)–optional
- Take Handful ofHerbs (thyme bay leaves)—-essential
- Get 250 g Fregola pasta (can also use Israeli couscous, orzo pasta or mini macaroni)
- Prepare 2 big sized corn on cob (or a can or bag or sweet corn)
- Prepare Butter
- Take 1 Diced Apple (1cm cubes)
- Make ready Kale (or spinach)
- Make ready 2 ltrs Apple juice
- Make ready 1 stick cinnamon (optional)
- Get 3 star anise (optional)
- Make ready 2 tablespoon honey
- Take Pork jus/sauce (red wine jus or gravy) Making jus is a long process
- Prepare 250 g Bacon lardon/pancetta
- Get Chopped Parsley
- Take salt
- Get black pepper
- Prepare oil
Learn how to make Chinese style braised pork belly with simple step by step cooking instructions from Gourmand award winning cookbook author and chef, Chris. Pork Belly is the cut that bacon and made of, and is therefore, a gift from the God. A super flavorful cut, that when prepared right, is tender, juicy. Over the centuries, this Braised Pork Belly Dong Po Rou dish has become very popular, and once you taste it, you'll know why.
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
The key is to pick a nice piece of pork belly–the piece I used is a bit on the lean side, but it should ideally have even layers of fat and meat. Pork belly is a fancy cut of meat and should be left to the pros. Actually lets not debunk this one; let's just let all our dinner guests think we're amazing I find that broiling the skin crisps it the fastest and helps prevent the meat from drying out. If you make Maple Glazed Pork Belly with Crispy Crackling. A little sweet, a little sticky, a little salty & a little spicy.
So that’s going to wrap this up for this special food apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
