Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special 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 unique. This will be really delicious.

Slow Cooked Pork Belly with Hoisen, Scallion Pancake and Cilantro SaladPork. garlic, seasoned rice wine vinegar, fresh ginger root, hoisin sauce. A pork tenderloin is seared, coated with a sweet and tangy blend of apple jelly and balsamic vinegar, and baked with wine-flavored onions and apples for a delicious fall main dish. Reviews for: Photos of Apple Glazed Pork Tenderloin.

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 enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. 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 can achieve that.

The ingredients needed to make Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta:

1. Take 1/2 slab pork belly
2. Get Mirepoix (carrot, celery onions)–optional
3. Prepare 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. Take 1 Diced Apple (1cm cubes)
8. Prepare Kale (or spinach)
9. Make ready 2 ltrs Apple juice
10. Get 1 stick cinnamon (optional)
11. Prepare 3 star anise (optional)
12. Take 2 tablespoon honey
13. Get Pork jus/sauce (red wine jus or gravy) Making jus is a long process
14. Take 250 g Bacon lardon/pancetta
15. Get Chopped Parsley
16. Take salt
17. Make ready black pepper
18. Make ready oil

Blanch it whole in boiling water for one minute and drain. This process gets rid of any impurities and also allows. A little sweet, a little sticky, a little salty & a little spicy. That silky texture is exactly what I do enjoy!

Instructions 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's one of the richest meats there is and although it is not an everyday thing, it is a real favourite indulgence for mine. Pork belly is a fancy cut of meat and should be left to the pros. Actually lets not debunk this one; let's just let all our dinner guests think we're amazing I find that broiling the skin crisps it the fastest and helps prevent the meat from drying out. If you make Maple Glazed Pork Belly with Crispy Crackling. Turn pork belly over and pat skin dry with paper towel.

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