• Aussie Pub Grub - 09

    From Dave Drum@1:229/452 to All on Wednesday, March 15, 2023 13:39:06
    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 @ 140┬║C/280┬║F (120┬║C/50┬║F 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 @ 220┬║C/425┬║F (200┬║C/400┬║F 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

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