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.

--- Talisman v0.46-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)