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Glazed belly of Castleton Tamworth Pork, fondant apple, thyme mash and marsala cream

message posted 05-Jan-09 10:29:01

1 Pork belly
1 small red chilli (chopped)
1 Star Anise
1 large carrot (chopped)
1 medium sized leek (chopped)
1 medium onion (chopped)
1 litre apple juice
2 litres chicken stock
1 cinammon stick
1 litre of Marsala
250 ml cream
6 Maris Piper potatoes (chopped)
3 sprigs of thyme
3 Granny Smith or apples (chopped)
2 blocks of butter
Salt and pepper to season

Serves 6

For the pork

Bone out and skin the pork belly
Season both sides and roll belly tightly, tying with string
Sear in a hot frying pan till golden brown
Chop carrot, chilli, leek, and onion and sauté with some oil in a large pot
Add apple juice and chicken stock, star anise and cinnamon
Place pork into the liquid and braise out at 180 degrees Celsius for 21/2 hours
Remove from liquor and leave to cool
Strain liquid from the braising stock and reduce down by two thirds
Once pork is cool slice into desired portion sizes
Seal pork in a pan and then put back in braising liquor to heat through

For the sauce

Reduce the marsala by three quarters
Add chicken stock and reduce by three quarters
Add cream

For the mash

Cut potatoes into even sizes
Boil till soft
Strain and mash
Add butter, cream and thyme
Season to taste

For the apples

Peel and cut into appropriate shape and size
Cook out in butter till just soft

To serve the dish place mash on the plate in the middle. Next lay slices of the pork on top. Around the dish add the apples to decorate and pour the sauce over and to the side – dress with a sprig of thyme.

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