Miso Braised Pork Belly with Apricot Purée and Israeli Couscous | Living North

Miso Braised Pork Belly with Apricot Purée and Israeli Couscous

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Miso Braised Pork Belly with Apricot Purée and Israeli Couscous
Serves: 
2

2kg pork belly
350g red miso paste
4 pork cheeks

For the stock:
1 litre chicken stock
1 litre water
1 litre cider
1 large Spanish cooking onion
3 cloves of garlic
1 celery stick
2 carrots

For the apricot purée:
100g dried apricots
100ml still water
100ml apple juice
50g caster sugar
5g table salt

For the Israeli couscous:
500g cous cous
800ml braising juices from pork
2 apples (pink ladies)
50g chives
100g golden raisins

Prepare the stock by adding all ingredients to a large heavy based casserole dish and bring to the boil before stirring in and dissolving the miso paste. Place the pork belly and cheeks into a casserole dish and submerge them in the stock, then place into the oven and cook at 140 degrees for four hours. Once it’s cooked, press and chill it.

For the apricot purée, place all ingredients into a medium sized pan, simmer for 20 minutes then drain and blend. Add some cooking liquor if needed. Season to taste.

Cook the couscous and golden raisins until the stock is almost fully absorbed, before finishing with chives and chopped apples and seasoning to taste. 

Finally, pan-fry the pork belly, glaze the pork cheeks in the reduced cooking liquor, and accompany with seasonal vegetables and Israeli couscous.

Wynyard Hall
Billingham, Cleveland TS22 5NF
01740 644811
www.wynyardhall.co.uk

Published in: June 2016

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