Carefully remove the belly from the pan and keep warm. It will release from the pan easily when it crisps up. Let the belly rest in the pan over until the bottom is crisp and golden. Lay the pieces of belly, fat side down, into the skillet. Heat a heavy cast-iron skillet over medium-high heat. Spoon as much fat as you can off the braising liquid. Roast, covered, at 275℉ until meat is tender and melting, 4 to 6 hours.)Ĭarefully remove meat from the cooker and lay on a double thickness of paper towels. (If you don’t have a slow cooker, place the ingredients in a Dutch oven or other oven-safe vessel. Cover and cook on low for 6 to 8 hours, or until the meat is tender and melting. Pour the stock in until it’s nearly, but not, covering the meat. Put the pork, cider, salt, sugar, mustard, rosemary, garlic, and onion into a slow-cooker on the low setting. If you’d prefer, you can use sweet cider (nonalcoholic) in place of all or some of the hard cider called for, just note that since it’s sweeter, you will need a little less of it.ġ medium onion, peeled and sliced into thin slicesĢ cups chicken stock (use pork stock if you have it) If you have any hard cider that’s gone flat, it’s a perfect candidate for one of these dishes. When selecting ciders for cooking, choose one that you’d enjoy drinking. But it can also be a key ingredient in your fall menus. The most traditional way to enjoy hard cider is in a glass, of course. Recipes by Mary Reilly | Photos by Dominic Perri For a leaner option, you may substitute boneless pork shoulder for the belly. Be sure to choose a piece of belly that’s got a good mix of fat and meat. In this recipe, inspired by Michael Dietsch’s recipe on Food52, the brightness of hard cider cuts through the decadent fattiness of braised pork belly. When eating, you cannot place the fact that allspice is used, but you enjoy the warm spice flavor imparted in each bite.Crispy Pork Belly with Braised Apples and Cabbage The slight hint of the warming spice marries together the various flavors and ingredients. The spice works surprisingly well in the marinade for the pork chops and in the cabbage and apples component of this dish. The spice is made from ground dry berries of Pimenta dioica trees and is related to cloves. Does allspice work well with cabbage?Īllspice usually seems like it’s reserved for apple pies and crisps. Leaving the bone on the pork chops helps retain moisture during the cooking time and gives slightly more flavor to the meat. Boneless will cook slightly quicker so be sure to watch closely. No, you can use boneless pork chops as well. Adding the savory, slightly sweet allspice lifts the cabbage and brings the apples and cabbage into a perfect combination. The one I think is most true is that in the fall, when apples are usually ripe, farmers often begin butchering their meat and eventually put the two together.Īpples are a great fruit to cook with, but picking firm, crisp apples is important so that they hold up during the cook time. Another is that farmers used to let pigs clean up the orchards of any fallen apples, thus associating the two. One is that, in ancient times, the acidity of apples helped digest meats such as pork. There are a lot of theories as to why these two are always paired together. Now that’s a great weeknight meal! The combination of cabbage and apples is such a delicious mouthful! Why pair apples with pork? The pork lays on top of the cabbage and apples and everything is finished in the oven, braising the cabbage and apples and finishing the pork perfectly. Onions and cabbage are cooked, pulling up any drippings left from the pork. Once brined, they’re browned but not fully cooked. To make this a one-skillet meal, the chops are brined first to ensure a well-seasoned and juicy meat. The apples gain an almost savory quality, especially when mixed with cabbage. Fruit has the amazing ability to provide sweetness to a meal without making it seem like a dessert. Pork is a simple, savory meat and apples offset it with a slight sugary note. The pairing is traditional and is sometimes swapped out for applesauce. The combination of pork and apples is the first meal I think of during the fall.
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