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

Hello everybody, it's Jim, welcome to my recipe site. Today, we're going to make a special dish, Easiest Way to Prepare Quick 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 little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first 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 can achieve it.

Ingredients and spices that need to be Prepare to make Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta:

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

Instructions to make 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

While that is in no way the end all be all guide to cooking fast and simple lunches it is excellent food for thought. The hope is that will get your creative juices flowing so you are able to prepare wonderful lunches for your own family without having to accomplish too horribly much heavy cooking from the practice.

So that is going to wrap this up with this exceptional food How to Prepare Speedy Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!