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

Hello everybody, it is Brad, welcome to my recipe site. 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. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is something which I’ve loved my entire life.

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. See great recipes for Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta too! Delia's Slow Braised Belly Pork with Bacon, Apples and Cider recipe.

To begin 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 can achieve it.

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

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. Delia's Pork with Apples and Calvados recipe. 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:
  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

It is great served with new potatoes and fine Melt butter with oil in a large pot over medium-high heat. Add the apple, apple juice concentrate and salt; bring to a boil. Remove to a serving platter and keep warm. 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.

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