Cider Glazed Pork Belly And Brussels Sprouts Recipes

Steps:

• Day 1: Heat oven to 180C/160C fan/ gas 4. Place all the ingredients except the pork and sunflower oil in a flameproof pan that will fit the pork snugly - a casserole dish is ideal. Season, bring everything to the boil then turn down the heat and slide the pork into the pan. The pork should be totally submerged - if it isn't, top up with water. Cover the dish with a lid or tight tent of foil and place it in the oven for 3 hrs undisturbed.
• When the pork is cooked, leave it to cool slightly in the stock. Line a flat baking tray with cling film. Carefully lift the pork into the tray and make sure you get rid of any bits of vegetables or herbs as they will end up pressed into the pork. Cover the pork with another sheet of cling film and cover with a flat tray or dish - the tray must be completely flat as any indentations will be pressed into the pork. Weigh the pork down with another dish or some cans and leave to cool in the fridge overnight. Strain the juices into a jug or small saucepan, cover and chill.
• Day 2: Unwrap the pork and place on a board. Trim the uneven edges so that you have a neat sheet of meat. Cut the meat into 4 equal pieces and set aside until ready to cook. Lift off any bits of fat from the braising juices and tip what will now be jelly into a saucepan, then bubble down by about two-thirds until starting to become slightly syrupy. Add a few more drops of vinegar, to taste.
• Heat the oil in a large frying pan until hot, then turn the heat down. Add the pork to the pan, skin-side down - be careful as it has a tendency to spit. Sizzle the pork as you would bacon for 5 mins until the skin is crisp. Flip it over and cook for 3-4 mins until browned. Place a small pile of cabbage on the side of each plate and sit a piece of pork on top. Place a spoonful of mash on the other side of the plate, drizzle over the sauce and serve.

Steps:

• Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.
• Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.
• Cook over medium heat for 15 to 20 minutes, until reduced to about 3/4 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.
• Pour the glaze over the roasted brussels sprouts directly on the sheet pan, toss, and serve.

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add butter, onions and Brussels sprouts to reserved drippings in skillet; cook and stir on medium-high heat 1 to 2 min. or until Brussels sprouts are lightly browned. Mix next 4 ingredients until blended; pour over sprouts. Cook 5 min. or until liquid is cooked off and sprouts are evenly glazed, stirring occasionally. Stir in bacon.
• Spoon Brussels sprouts into serving bowl; top with nuts.

Steps:

• Braise the pork belly Position a rack in the center of the oven and heat the oven to 350°F. Pat the pork belly dry with paper towels. With a paring knife, cut a 3/4-inch crosshatch pattern through the fat, but not through to the meat. Season with 2 tsp. salt and 1 tsp. pepper. Heat the oil in a heavy-duty 7- to 8-quart pot over medium heat. Put the belly, fat side down, in the pot (cut to fit, if necessary) and cook until golden brown, about 7 minutes. Flip the belly, then add the carrots, celery, onion, fennel, hard cider, and broth. Cover, transfer to the oven, and braise until the pork is fork-tender, 2 to 3 hours. Remove from the oven and cool. Cut into 12 pieces, about 1 inch wide and 3 inches long. Discard the braising mixture.
• Make the glaze Put the apple cider and hard cider in a 2-quart saucepan. Bring to a boil over medium heat, then reduce the heat to low and cook, stirring occasionally, until syrupy, about 1 hour.
• Make the Brussels sprouts and serve Heat 2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Add the pork belly and cook, fat side down, until the meat is warm and the fat softens, about 2 minutes. Transfer to a plate. Add the Brussels sprouts and cook undisturbed until browned on one side, about 3 minutes. Add 1/4 cup water, stir, and cook until tender, about 3 minutes more. Add the shallot and cook, stirring, until fragrant, about 1 minute. Add the vinegar and toss. Add the frisée, apple, nuts, and the remaining 3 Tbs. oil, and toss. Season to taste with salt and pepper. Brush the pork belly with the glaze, then drizzle the remaining glaze evenly over the Brussels sprout mixture. Top the Brussels sprout mixture with the pork belly pieces. Sprinkle with the Gorgonzola, and serve.
• Make Ahead Tips The belly pork belly can be braised up to two days ahead and refrigerated in an airtight container. Bring to room temperature before searing and glazing.