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, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special 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 little bit unique. This is gonna smell and look delicious.

Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed 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 which I’ve loved my whole life.

Red Braised Pork Belly 紅燒肉 is a rich, delicious and tasty dish for you. The pork belly is infused with Chinese sauces and ingredients. The pork belly is tender, sweet and salty.

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

Over the centuries, this Braised Pork Belly Dong Po Rou dish has become very popular, and once you taste it, you'll know why. At a huge rummage sale I Wash the pork belly as a whole piece. Blanch it whole in boiling water for one minute and drain. This process gets rid of any impurities and also allows.

Instructions 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

Note: The pork belly and sweet potatoes can be cooked up to this point the day before making the dish. Cool both (remove the pork belly from the Dutch oven) then In a frying pan, fry an egg for each person. On each plate, place several slices of sweet potato. Top with pork belly and a fried egg. Slow-braised pork belly is paired perfectly with a delicate scallop drizzled with a thick coffee glaze.

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