Sunday, 20 December 2015

Roast Pork Belly with Shrimp and Apple

It's almost Christmas, Yay.  What do you eat during the run up to Christmas? Do you start going all festive  on the 1st December, during the Christmas week, or are you only festive on the actual day? Are you one of those that have dinner parties during December or perhaps a special Christmas Eve meal. There are so many incredible seasonal festive recipes during the run up to Christmas. I think this time of the year, is not only indulgent, the fact that we say the majority of us tend to over indulge on the day, but meats and ingredients which are can be deemed as a special treat are frequently eaten.
I wanted to share a recipe that I recently tried, after the lovely people at Stoves Kitchen asked me to recreate one of their festive recipes. I could have opted for a lighter soup, but being the winter season and the season for indulgence and winter flavours, I decided on cooking Glynn Purnell's Roast Pork Belly with Shrimp and Apple. I love pork belly so this was an immediate choice. Pork belly is an economical family favourite, readily available from butchers and supermarkets. I've never had pork belly with shrimp, it never crossed my mind to combine pork with shrimp, an ultimate twist on the surf and turf. The oven does the majority of the work in this dish, which is perfect if you don't want to be hovering over the stove. Also the delicate flavours that  come through to the melt in your mouth pork belly and the light crunch of the prawns is a wonderful combination. I served this wonderful dish with crispy roast potatoes and green beans.

Take a look on their site, there are such a wonderful and diverse range of recipes from our well loved and trusted chefs and have a #StovesChristmas.




Ingredients
  • 1/2 boneless pork belly
  • Salt and black pepper
  • 1/2 shallot, finely diced
  • 2 tbsp baby capers
  • 100ml apple juice
  • 1 large English Bramley apple, diced
  • 500g shrimps , peeled and blanched (I used prawns) 
  • 1/2 tbsp chopped sage
  • 1 tbsp chopped flat leaf parsley
  • Splash of cream
  • Knob of butter
Method
Pre-heat oven to 190°C.
Place the pork on a roasting rack, stab all over with a roasting fork. Put salt and black pepper over the pork.
Cook for 2 hours, leave to rest.
Add the shallot to the juices in the tray over heat, and when soft add the capers and apple juice and reduce. 
Add apple, shrimps, chopped herbs, splash of cream and knob of butter.
Carve the pork then serve the shrimp stew all over the pork. Eat with a dollop of mash or crispy summer cabbage.
Disclaimer: Stoves Kitchen asked me to participate in this challenge.
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