Ingredients:
1 kg of pork belly with skin
Celery 2 cloves garlic
Fresh thyme 2 bay leaves
Cider 500 ml
2 tablespoons cider vinegar
1 liter of chicken broth
Olive
Sal Sal Maldon
Potatoes
Cream 100 ml of
1 tablespoon butter
1
Kale 2 tablespoons cream
1 tablespoon mustard
Preparation:
This recipe should do it in two days. Preheat oven to 180 º C / 160 º C with air.
use a casserole we put in the oven and where all the ingredients fit easily. Peel and chop the carrot, onion, celery and garlic. Put all the vegetables in the pan and add the thyme and bay leaf.
We water all the cider, vinegar and broth. Add the salt and put it on the fire until it boils. We went down the fire and then introduce a piece of bacon. Should be completely submerged. If we add more liquid missing or a little water. Cover with a lid or tight with aluminum foil so that the meat is always submerged. I have put a piece of Albal and I covered the pan, so did pressure.
Bake for 3 hours. After that time we took the pan from the oven and let cool in the liquid bacon, without removing it. Once cooled, we took the piece of bacon and put it carefully into a bowl. We make sure to take it all chopped vegetables and herbs.
Cover the bacon with plastic wrap and put it between two flat plates, weight above, well distributed (you know that I use in these cases bricks of milk, easy to pile) . Let cool overnight in the refrigerator. Strain the broth from cooking and store it also well covered in cold.
The next day we develop the bacon and put it on a cutting board. Cut the edges of the piece to match and get a piece of meat completely regular. Cut this piece into four or six pieces, depending on the size of the piece. Reserve.
fluid that had kept cooking, pour about 300 ml in a ladle and put it to boil. When a boil, turning down the heat and let cook until reduced by at least 2 / 3 and begins to look like a syrup. Flavored with a few drops of vinegar.
To finish cooking the bacon, covered with oil the bottom of a pan and put over high heat, to warm up much. At this point, we went down the fire and put the pieces of bacon with the skin side down. Be careful because usually sprinkle with the sizzle. We let it cool for about 5 minutes, until skin is crisp. We turn around and do the other side about three minutes, until lightly browned.
Remove from heat , we take a little Maldon salt over and serve on an apple sauce and accompanied by a mustard cabbage. We water dish with a few drops of broth reduction. Prepare accompaniments and the last before the bacon is frying, to avoid over-heating.
To make the mash boil peeled potatoes, 10 minutes and the apple, too bare, 5 minutes. The drain them well and pressed or passed through the food mill. Incorporate the cream and butter, salted to taste and mix everything well until a homogeneous and smooth puree.
To prepare the cabbage, cut into julienne, the boil in salted water for 5 minutes. Cools it by passing it through cold water, drain well and put it in a saute pan. Add the cream and mustard, stir well and serve.
impressive This recipe is one of those recipes that I put myself in the head and not stop until she. I've seen in several places, but lately in the British journal of recipes, I read every month, has appeared several times. It is fashionable. So I learned a little more and I have finally decided to make this version of the BBC GoodFood magazine February, officiated by the Food Editor of the magazine, Barney Desmazery.
Those who take pleasure in this kind of recipes I recommend it without reservation. Spectacular. I think today is a super recipe with an ingredient of life. When I bought the bacon to my usual butcher and the butcher told him what he wanted, pulled out of the camera the full rib and incredible skill, spread the ribs and gave me the rest in one piece, skin with bacon .
In the original recipe only use the bacon, but I felt sorry for removing the rest, so I used the whole piece and I think it was much tastier.
Right there in the carnage, I met an English friend, Ana, with laughter and says, Begoña, you remember when the food was poor bacon? And it is true, who was going to tell me that I would recommend to test a piece of crispy bacon .... Delicious !!!!!
I've been preparing this recipe in several ways, in this link can see a candied bacon pintxo impressive. Or that other where Iñigo Aguirre prepares a crispy bacon, inspired by Chinese cuisine, spectacular.
Or the bacon, peppers, prepared Juan Andres R. Morilla in Gastrotur (above), in Grenada when we were in November, which served as accompaniment to a spine, I remember that golden-wrapped slices of bacon. This was cooked in low temperature technology, packaging vacuum and cooled instantly, and instrumental processes that we do not have at home .... but everything will come ... ..
There is another version great, "Roast Pork Belly", made the entire piece, as I have, not only separating the bacon, but ending the roast with salt , which appears in the wonderful book Ottolenghi, which is safe, the following recipe which I will try. Luckily, my house, we have many problems like everyone else, none suffer from cholesterol .... so we will continue testing ... ..
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