Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. 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 popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is something that I’ve loved my entire life.

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. See great recipes for Israeli Couscous with leeks and cherry tomatoes too! Allow the mixture to cool to room temperature, then puree in a blender until smooth.

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

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

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

Pork belly has become a fixture on many menus over the last few years and its success can be put down to its intense, umami flavour and crispy crackling. Simon Hulstone's pork belly with apple recipe brings the best out of the cut, serving with a swoosh of apple pur??e and purple sprouting broccoli. Delia's Pork with Apples and Calvados recipe. There are some luxuries in the kitchen that really do help to perk up certain dishes, and one of these is a bottle of Calvados because it seems to have within it all the concentrated aroma and flavour of an apple loft.

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

This recipe can be doubled for four people, using a larger pan. Move the pork belly to a rack in the top third of your oven. Slice the pork belly and serve with the chipotle aioli on the side. APPLE SAUCE - Place the sugar and vinegar in a medium size saucepan and bring to the boil and then add the apples and cook until tender and then puree and add the lemon juice and set aside to cool. Line roasting pan with foil; spray rack with cooking spray.

So that’s going to wrap this up with this exceptional food apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!