How to Make Super Quick Homemade Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta. It is one of my favorites. For mine, I’m gonna 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 recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. 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 cook it.

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

1. Get 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. 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. Get 1 stick cinnamon (optional)
11. Prepare 3 star anise (optional)
12. Take 2 tablespoon honey
13. Take Pork jus/sauce (red wine jus or gravy) Making jus is a long process
14. Make ready 250 g Bacon lardon/pancetta
15. Make ready Chopped Parsley
16. Prepare salt
17. Take black pepper
18. Make ready 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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