{"id":1484,"date":"2012-03-09T23:20:01","date_gmt":"2012-03-09T23:20:01","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=1484"},"modified":"2012-03-10T04:54:43","modified_gmt":"2012-03-10T04:54:43","slug":"braised-pork-belly-with-caramelized-apples-brasato-di-pancia-di-maiale-con-mele-caramelizzate","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=1484","title":{"rendered":"BRAISED PORK BELLY WITH CARAMELIZED APPLES … Brasato di Pancia di Maiale con Mele Caramelizzate"},"content":{"rendered":"

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The first time I was introduced to braised pork belly\u00a0 it was made by our good friend and exceptional chef Andy Chan.\u00a0 The dish was pork belly in taro root.\u00a0 The meat was so luscious, so tender it literally melted\u00a0 in your mouth.\u00a0 Truly heaven on a plate.\u00a0 This recipe from Mark McEwan’s most recent cookbook evoked the same wonderful feelings.<\/p>\n

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FABBRICA\u00a0 <\/strong>is all about great Italian recipes you can cook at home.\u00a0 It is filled with gorgeous photographs and enticing recipes. \u00a0 You’ll never want to leave the kitchen.\u00a0 Mark McEwan’s first restaurant in Toronto was North 44.\u00a0 A fabulous restaurant with amazing food.\u00a0\u00a0 I have especially\u00a0 wonderful memories of North 44. \u00a0 They catered our daughter’s wedding many years ago.\u00a0 Mark McEwan has also opened a wondrous upscale grocery store at The Shops in Don Mills,\u00a0 And of course his fourth restaurant FABBRICA.<\/p>\n

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\"\"<\/a>The cookbook is composed entirely of recipes from FABBRICA.\u00a0 You will also enjoy simply reading this cookbook.\u00a0 Pour yourself a glass of wine, perhaps some Pinot Grigio and starting cooking.<\/p>\n

BRAISED PORK BELL WITH CARAMELIZED APPLES\u00a0 serves 6
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<\/strong>Start this recipe three days before you plan to serve it.\u00a0 I have changed the ingredients slightly so I should call this Braised Pork Belly in the style of\u00a0 Fabbrica.\u00a0 To achieve a result that is flawlessly tender and permeated with aromatic flavour brine the meat for two days before slowly braising it.<\/p>\n

The Brine:<\/p>\n

1\/2 cup (125 ml) kosher salt<\/p>\n

1\/2 cup (125 ml) brown sugar<\/p>\n

6 cloves garlic, smashed<\/p>\n

1 very generous tablespoon (15 ml) black peppercorns<\/p>\n

1\/4 bunch oregano<\/p>\n

2 sprigs rosemary<\/p>\n

8 bay leaves<\/p>\n

The rest:<\/p>\n

3 pounds (l.5 kg) pork belly with skin on<\/p>\n

3 tablespoons (50 ml) olive oil<\/p>\n

1 medium onion sliced<\/p>\n

2 quarts chicken stock<\/p>\n

1\/4 cup (60 ml) vegetable oil<\/p>\n

2 cups (500 ml) sweet apple cider<\/p>\n

1 tablespoon (15 ml) clarified butter<\/p>\n

3 Granny Smith apples, peeled, cored and cubed<\/p>\n

1 teaspoon (5 ml) sugar<\/p>\n

Generous pinch of ground cinnamon<\/p>\n

Garnish:<\/p>\n

Fresh sage or crispy-fried sage leaves.<\/p>\n

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Combine salt, sugar, garlic, l tablespoon (15 ml) of the peppercorns, oregano, rosemary, 6 of the bay leaves and 5 cups (l.25L) cold water.\u00a0 Bring to a boil, reduce heat and simmer stirring until the salt and sugar dissolve.\u00a0 Cool.\u00a0 Once cooled completely submerge the pork in the brine (add cold water if necessary to cover).\u00a0 Cover and refrigerate for 2 days.<\/p>\n

Preheat the oven to 325\u00b0F (160\u00b0C)<\/p>\n

Remove the pork from the brine (discarding the brine,) and rinse really well under cold running water.<\/p>\n

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Heat the olive oil in a large saut\u00e9 pan on medium heat and sweat the onion until wilted.\u00a0 Add the remaining 1 teaspoon (5 ml) peppercorns and 2 bay leaves and the pork.\u00a0 Add the stock to cover, bring to a simmer, cover and transfer to the oven.<\/p>\n

Check the stock level periodically and top it up if evaporation leaves the pork exposed.\u00a0 After 2 1\/2 hours test the pork for tenderness.\u00a0 If it does not yet yield easily when prodded with a fork, continue to braise, testing every 30 minutes until the meat is tender.<\/p>\n

Remove the pork from the braising liquid and transfer to a baking sheet to cool.\u00a0 Strain and set aside the liquid for another use (perhaps a soup)..<\/p>\n

Cover the pork with a sheet of parchment paper, then with a second baking sheet, and add weight(tins of tomatoes, cans of beer, whatever).\u00a0 Transfer the pork to the refrigerator overnight.<\/p>\n

Preheat the oven to 400\u00b0F (200\u00b0C).<\/p>\n

Remove and discard the skin from the pork and cut the pork into 6 equal portions.<\/p>\n

Working in batches if necessary, brown the pork belly portions on all sides.\u00a0 The pork will turn a delicious, rich golden brown. Add the onions and heat.<\/p>\n

Transfer the pork and onions to an oven proof dish and put it in the oven for 20 minutes while you finish preparing the dish.<\/p>\n

Bring the apple cider to a boil and reduce to about 1\/2 cup (125 ml).\u00a0 Set aside.<\/p>\n

In a lager nonstick skillet on medium-high, melt the butter.\u00a0 Add the apples, sprinkle them with sugar, and lightly caramelize on both sides.\u00a0 Sprinkle with cinnamon and the reduced apple cider syrup.<\/p>\n

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Arrange portions of pork in the middle of six warm plates.\u00a0 Spoon the apples and their syrup over top.\u00a0 Garnish with sage leaves is desired.\u00a0 Now swoon with delight!<\/p>\n

Chef’s Tips:\u00a0 When peaches are in season prepare them in the same way as the apples but reduce peach nectar in place of the apple juice, and season them with a pinch of star anise power in place of the cinnamon.<\/p>\n

I served this with roasted beets glazed with Balsamic Vinegar and sweet potato mousse.<\/p>\n

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