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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

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We hope you got insight 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 have apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta using 18 ingredients and 9 steps. Here is how you achieve that.

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

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