The perfect duo between rustic and delicate on your table.
Por
Equipe Receita Solta
"Pork belly slow-roasted at 160°C and crackled at 220°C until reaching crispy crackling with soft and juicy meat. Served over velvety sweet potato puree with nutmeg and green apple chutney with ginger."
- Cooking at two temperatures ensures the internal collagen melts before crisping the skin at high heat. - Sweet potato mash beaten vigorously with butter and heavy cream provides a velvety and sweet base. - The sharp acidity of the green apple chutney with vinegar masterfully balances the rich fat of the pork.
<strong>Preparation of Crispy Pork Belly:</strong> Dry the pork belly skin well with paper towels. With a sharp knife, make superficial cuts in the skin, without reaching the meat, to help the skin crisp up. Mix the coarse salt, pepper, paprika, and crushed garlic and rub generously all over the pork belly, focusing on the skin.
Coloque a barriga em uma assadeira, com a pele para cima. Adicione as folhas de louro e a água no fundo da assadeira. Leve ao forno pré-aquecido a 160°C por 1 hora e 30 minutos.
Após este tempo, retire a assadeira do forno, escorra a água e aumente a temperatura para 220°C. Asse por mais 20-30 minutos, ou até a pele ficar completamente crocante e dourada. Deixe descansar por 10-15 minutos antes de cortar.
<strong>Preparation of the Sweet Potato Cloud:</strong> Cook the sweet potato in boiling salted water until very soft (about 15-20 minutes). Drain the water completely and return the sweet potato to the pan over low heat for a few minutes to dry even more.
Mash the sweet potato or pass through a ricer to avoid lumps. Add the heavy cream, butter, salt, and nutmeg. Beat vigorously with a whisk or mixer until you get an airy and light consistency, like a cloud. Mantenha aquecido.
<strong>Preparation of the Citric Green Apple Chutney:</strong> In a small saucepan, combine the chopped apples, apple cider vinegar, brown sugar, red onion, ginger, and red pepper flakes (if using).
Take to medium-low heat and cook for 15-20 minutes, stirring occasionally, until the apples are soft and the liquid has reduced and thickened. Adjust the salt and sugar, if necessary. Let it cool slightly.
<strong>Assembly and Finishing:</strong> Cut the pork belly into generous slices or cubes. Serve immediately over a generous portion of the sweet potato cloud, adding a spoonful of the green apple chutney on the side. Garnish with fresh herbs, if desired, for a vibrant contrast of color and flavor.
Encontramos os melhores utensílios e ingredientes para você preparar Comfort and Lightness: Crispy Pork Belly, Sweet Cloud, and Citrus Chutney com perfeição.
Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.
- Add 1 coffee spoon of chopped finger pepper to the apple chutney for a sweet and spicy touch. - Replace the heavy cream in the puree with full-fat coconut milk to add tropical notes to the dish. - Scatter fresh thyme or rosemary leaves over pork skin in final minutes of roasting.
- A barriga de porco pode ser substituída por lombo com capa de gordura, pancetta enrolada ou costelinha suína. - A batata-doce pode ser substituída por purê de abóbora cabotiá, mandioquinha ou purê de inhame cremoso. - As maçãs verdes Granny Smith podem ser trocadas por maçãs fuji com acréscimo de 1 colher de suco de limão.
Keep the sliced meat, mashed sweet potato, and chutney in separate jars in the refrigerator for up to 3 days. To reheat the pork belly while maintaining the crackling, use the oven at 200°C or the air fryer for 6 minutes.
Freeze only the sliced roast meat pieces and the chutney in sealed containers for up to 60 days. It is not recommended to freeze the sweet potato puree, as the texture becomes fibrous and separates water.
Pairs perfectly with crunchy corn farofa with onion, collard greens sautéed in garlic, craft IPA beer, or dry white wine.
After slow cooking at 160°C, remove the liquid from the baking sheet, increase the oven to 220°C or turn on the top grill function; the dry and salted skin will crack, forming crispy bubbles in 20 minutes.
The water at the bottom creates continuous steam that cooks the meat uniformly keeping it juicy and prevents the dripping fat from burning and smoking up the kitchen.
The chutney is excellent both warm and cold at room temperature, at which point the apple cider vinegar and ginger settle and enhance the fruit's sweetness.
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