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, hope you’re having an amazing day today. Today, we’re going to make 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 tasty. 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 current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is something which I’ve loved my entire life. They are fine and they look wonderful.

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. Pork Osso Buco - Braised Pork Shanks Recipe. Apple Cider Glazed Pork Chops - Boneless Pork Chops with Apple Cider Reduction Sauce.

To get started with this particular recipe, we must first prepare a few ingredients. 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 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. Prepare Mirepoix (carrot, celery onions)–optional
  3. Take Handful ofHerbs (thyme bay leaves)—-essential
  4. Make ready 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. Get Butter
  7. Make ready 1 Diced Apple (1cm cubes)
  8. Take Kale (or spinach)
  9. Make ready 2 ltrs Apple juice
  10. Prepare 1 stick cinnamon (optional)
  11. Get 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. Get 250 g Bacon lardon/pancetta
  15. Take Chopped Parsley
  16. Make ready salt
  17. Prepare black pepper
  18. Make ready oil

Master Chef John Zhang shows you tips and simple steps on making Braised pork belly or Dong Po Rou (東坡肉) which is an iconic traditional Chinese braised pork. This braised pork belly recipe, or "dong po rou" in Chinese, is a beautiful, traditional, and incredibly easy dish to make. Wash the pork belly as a whole piece. Blanch it whole in boiling water for one minute and drain.

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

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. Dry the pork belly skin with kitchen paper. Mix the apples with the onions, sage and a little freshly ground black pepper and arrange in the middle of a small roasting tin.

So that’s going to wrap it 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 am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!