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Fast Guide to Homemade Perfect Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta

Wishing to eat Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta a luxurious restaurant's, but for some causes are not able to go to restaurants. This recipe gonna help you with useful instructions on cooking a Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta like a famous chef made.

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

We hope you got benefit from reading it, now let's go back to apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta recipe. 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 do it.

To cook an unforgettable Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta, below are the materials required:

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

After readying the ingridients, next you are ready to prepare your 5-star Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta by following the procedures below:

  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.

With snow present in most of South Africa this morning, it's only fair that I share one of my ultimate roast recipes with you. This pork belly roast is not only delicious and comforting, but it. 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.

Recipe : Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta

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