Subj : Aussie Pub Grub - 09
To   : All
From : Dave Drum
Date : Wed Mar 15 2023 13:43:17

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Pork Belly w/Caramelised Apples
 Categories: Pork, Fruits, Herbs, Booze
      Yield: 8 servings
 
  2 1/4 kg (5 lb) piece boneless pork
           - belly
      1    Bulb garlic; halved
      2    Sprigs fresh thyme
      1 tb Tablespoon vegetable oil
      2 ts Coarse cooking salt

MMMMM---------------------CARAMELISED APPLES--------------------------
    1/2 c  (110 g) caster sugar
    1/2 c  (125 mL) Calvados (apple
           - brandy)
     20 g  (4 ts)  butter
      4 sm (440 g) apples; peeled,
           - halved, cored

MMMMM------------------------CIDER SAUCE-----------------------------
      1 tb Olive oil
      3    (75 g/2 1/2 oz) French
           - shallots; sliced thin
      3 cl Garlic; sliced thin
      1    Sprig fresh thyme
      3 c  (750 mL) dry apple cider
      1    Chicken stock cube;
           - crumbled
     50 g  (2 tb) chilled butter;
           - chopped
      1 tb Fine chopped fresh flat-leaf
           - parsley
 
  Set the oven @ 140ºC/280ºF (120ºC/50ºF fan-forced).
  Using a small sharp knife (or a Stanley knife), score
  the pork rind.
  
  Place garlic and thyme in the base of a medium baking
  dish. Season the pork flesh with salt and freshly ground
  black pepper. Place pork, rind-side up, on garlic
  mixture. Add enough boiling water to the baking dish to
  almost cover pork (try not to cover rind). Place a sheet
  of baking paper over pork. Cover dish tightly with foil,
  ensuring it is completely sealed. Roast for 4 hours (the
  pork should be starting to fall apart).
  
  Remove pork from the baking dish; discard liquid. Cool
  pork to room temperature, keeping it covered with baking
  paper and foil (refrigerate overnight, if desired).
  
  Set oven @ 220ºC/425ºF (200ºC/400ºF fan-forced).
  
  Cut pork into 8 equal pieces. Place pork on a
  baking-paper lined oven tray. Rub the rind with oil and
  coarse cooking salt. Roast for about 30 minutes or until
  the rind is crisp and browned.
  
  Place sugar in a medium frying pan over medium-high
  heat. Cook, without stirring, until sugar turns a dark
  caramel colour. Add calvados and flambe; (be very
  careful, this will flame). Simmer, uncovered, for about
  1 minute, then add butter and apples; stir to coat the
  apples in butter mixture. Cook, covered loosely, for
  about 8-10 minutes, turning apples occasionally until
  just tender.
  
  Heat oil in a medium saucepan over medium heat. Cook
  shallots, garlic and thyme for about 3-4 minutes or
  until tender. Add cider and bring to the boil. Boil for
  5 minutes or until liquid is reduced to 1 cup. Add stock
  cube; simmer for 2 minutes. Remove from heat. Strain
  mixture through a fine sieve over a bowl; discard
  solids. Return cider to the pan over low heat. Gradually
  whisk in butter (piece by piece) until shiny and
  thickened slightly. Stir in parsley.
  
  RECIPE FROM: https://www.womensweeklyfood.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Domino's Bread Bowl Pasta because twice the carbs is better.

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