Cooking this pork belly is simple. It’s about roasting meat on a cast iron or on non-stick pan. If you want, you can choose the classic barbecue grill as well. The piece of meat was cut into small pieces, about 3 cm high, so they are quite thick . So they shouldn’t be cooked too much because they could dry out and they shouldn’t be cooked too little because it’s impossible to eat almost raw pork! The mix pork belly and apples is great. I’ve thought of caramelizing and perfuming these last one with brandy. Furthermore I’ve prepared a onions and dried mushrooms puree, it’s very tasty and delicate at the same time. To contrast the meat sweetness and the onion one, I’ve used lemon and “Cola Apples”. These small fruits are typical Sicilians. They are yellow in color and they are succulent, sour and crunchy. They’re ideal to eat as a snack and fantastic if you serve them with pork! Try the recipe and tell me what you think!
Serve: 4
For the pork belly:
- 950 grams pieces of pork belly
- Sprigs of thyme
- Extra virgin olive oil to taste
- 1 lemon juice
- Salt to taste
For the onions and porcini mushrooms purée:
- 500 grams white onions
- 25 grams dried porcini mushrooms
- Extra virgin olive oil
- Salt to taste
- Freshly ground white pepper to taste
- Sprigs of thyme
For caramelized apples:
- 4 Cola Apples
- 8 tablespoons of caster sugar
- 3 tablespoons of brandy
- 2 knobs of butter
- Salt to taste
Method
Start with the purée. Soak the dried mushrooms in hot water for about 10 minutes. Drain and put them aside,taking care to leave someone to soak (for another 5 minutes). These last ones will be used to decorate the dish. Remember: don’t throw the mushroom soaking water. Peel the onions and cut them into thin slices; fry lightly with oil, mix and add the mushroom soak broth occasionally. Halfway through cooking, add mushrooms, mix and season with salt and pepper. Cook until the onion and mushrooms are tender. Leave to cool and blend with an immersion mixer. Pass through a fine sieve and keep warm. Set aside. Prepare the seasoning for the meat. Mix oil, lemon juice and thyme leale in a small bowl. Brush the meat with the mixture and roast on a very hot cast iron pan. Brown all sides and cook over low heat, turning the meat continuously. While the meat is cooking, prepare apples. Wash carefully and dry them. In a non-stick pan, melt the sugar (without stirring). Pour in the liqueur and a knob of butter. Dip apples and cook for about 6 minutes, stirring constantly and without covering. Halfway through cooking, add the other knob of butter. When the meat is cooked, remove it from the heat, salt and pepper and let it rest for a few minutes.
Plating
Pour a few spoonfuls of purée into a soup plate, place meat pieces and an apple on top. Decorate with thyme sprigs and the mushrooms you had set aside. Serve hot.