How to Prepare Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive 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 little bit tasty. This is gonna smell and look delicious.

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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. Add the apple, apple juice concentrate and salt; bring to a boil. Remove to a serving platter and keep warm.

Steps to Make Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta

To get started with this recipe, we must 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 that.

Ingredients

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. Get Handful ofHerbs (thyme bay leaves)—-essential
4. Make ready 250 g Fregola pasta (can also use Israeli couscous, orzo pasta or mini macaroni)
5. Take 2 big sized corn on cob (or a can or bag or sweet corn)
6. Make ready Butter
7. Get 1 Diced Apple (1cm cubes)
8. Make ready Kale (or spinach)
9. Prepare 2 ltrs Apple juice
10. Make ready 1 stick cinnamon (optional)
11. Make ready 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. Get 250 g Bacon lardon/pancetta
15. Make ready Chopped Parsley
16. Prepare salt
17. Make ready black pepper
18. Get oil

But now we're taking the partnership one step further: we're cooking the pork in the apples. Heat oil in a large heavy pot over medium heat. 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.

Instructions

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

Once assembled, it sits happily in a slow oven for three hours, leaving you free to attend to other things… Apple Glazed Roasted Pork Loin is perfectly sweet and savory. Seasoned pork loin is roasted and then drizzled with the most amazing, delicious glaze—impress your guests or treat yourself! Whether you're looking for something new to make for Sunday dinner, or you need an easy and impressive dish to serve up for company, this recipe is super. The first time I made this dish it was not a big winner in my house the onion soup mix overpowered the apple flavor. Melt butter with oil in a large pot over medium-high heat.

As simple as that How to Prepare Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta

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