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Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta
Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta

Before you jump to Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.

Just about every article you read about restoring your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. There’s some value to this. From time to time, though, you definitely do not want to make a full meal for your family or even just for yourself. Once in a while you only want to pay a visit to the drive through while you’re on your way home and complete the day. Why shouldn’t you be able to do this every now and then and not have a bunch of guilt about slipping up on your diet? You are able to do this because many of the popular joints are now marketing “healthy” menu alternatives to keep their businesses up. Here is how one can find healthy food choices at the drive through.

Pick out a drive through for a restaurant that is known for catering to people with better palates. Arby’s for example, isn’t going to offer burgers. You can have roast beef sandwiches, wraps and salads instead. Wendy’s, whilst no stranger to the hamburger, additionally includes plenty of alternative meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not every little thing is McDonalds using its deep fried chicken parts and also other terribly unhealthy items.

Logic says that one the easiest way to stay healthy and balanced is to avoid the drive through and never eat fast food. Most of the time this is a good concept but if you make good choices, there’s no reason you can’t visit your drive through from time to time. Every now and then, letting someone else cook dinner is just what you need. If you choose healthy products, the shame usually associated with hitting the drive through shouldn’t be so bad.

*We hope you got insight from reading it, now let’s go back to apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta recipe. 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 that. *

The ingredients needed to prepare Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta:
  1. Get 1/2 slab pork belly
  2. Provide Mirepoix (carrot, celery onions)–optional
  3. Prepare Handful ofHerbs (thyme bay leaves)—-essential
  4. You need 250 g Fregola pasta (can also use Israeli couscous, orzo pasta or mini macaroni)
  5. You need 2 big sized corn on cob (or a can or bag or sweet corn)
  6. Take Butter
  7. Get 1 Diced Apple (1cm cubes)
  8. Get Kale (or spinach)
  9. Get 2 ltrs Apple juice
  10. Get 1 stick cinnamon (optional)
  11. Use 3 star anise (optional)
  12. Use 2 tablespoon honey
  13. Get Pork jus/sauce (red wine jus or gravy) Making jus is a long process
  14. Prepare 250 g Bacon lardon/pancetta
  15. Use Chopped Parsley
  16. You need salt
  17. Prepare black pepper
  18. Take oil
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

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