Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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 Turkey fricasse, Chicken Fricasse, Fricasse de pollo too! 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.

Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, 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 which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. 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. Make ready slab pork belly
2. Take Mirepoix (carrot, celery onions)–optional
3. Make ready ofHerbs (thyme bay leaves)—-essential
4. Get Fregola pasta (can also use Israeli couscous, orzo pasta or mini macaroni)
5. Take big sized corn on cob (or a can or bag or sweet corn)
6. Make ready Butter
7. Get Diced Apple (1cm cubes)
8. Get Kale (or spinach)
9. Prepare ltrs Apple juice
10. Prepare cinnamon (optional)
11. Get star anise (optional)
12. Take honey
13. Make ready Pork jus/sauce (red wine jus or gravy) Making jus is a long process
14. Prepare Bacon lardon/pancetta
15. Prepare Chopped Parsley
16. Make ready salt
17. Prepare black pepper
18. Take oil

Toss apple and fennel in a bowl with a little olive oil and the reserved cooking juices. Arrange snugly around pork and return to the oven. 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. Add the pork loin back on top of the apples and onions. Add the chicken stock, apple juice and apple cider vinegar. Fried chicken (KFC STYLE) step by step. Allow the mixture to cool to room temperature, then puree in a blender until smooth.

So that’s going to wrap this up for this exceptional food apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!