Tuesday, June 4, 2013

Pork Chops and Belly

Let me tell you a bit about the next dish on our menu, the pork chop and belly, it is something that is just so tasty, you will not be able to resist and will have to try it out at home.

The Belly is slow cooked, I usually take hours for it, then cooled down, cut in cubes and fried with red kidney beans and tomatoes, so like a stew. Then the pork chop gets fried in the pan, a blob of butter and some herbs at the end and then I finish it off in the oven.

As you can imagine, the pork comes from the organic pork farm in Swedru, the one I visited long time ago. Yes we do buy our pork from them and it has been a great success, the pork is tasty, one of the best I had in Ghana. If you have not read the blog about the pork, I would suggest you check it out, it was really a great experience going there.

With the pork we serve Fondant potatoes. These are potatoes which are nicely cut in thick discs and then cooked in chicken stock, then at the end they getting glazed with the reduced stock, so they are really full of flavor.

2 Kg Pork Chops
600 G Pork Belly
200 G Red kidney beans
100 G Tomatoes
40 G Whole grain mustard
200 G Butter
800 Ml Chicken stock
200 G Granny Smith
15 G Salt
5 G Pepper
25 G Parsley
1.2 G Potatoes
50 G Sugar
10 G Cinnamon

Braise the pork belly for 2 to 3 hours at 180 C in the oven
After braising the pork remove the skin of the belly
Cool down completely, then cut in cubes
In a hot pan saute the belly cubes
Add kidney beans and tomato concasse to it
After cooking it for a couple of minutes season and add freshly chopped herbs
Pan fry the pork chop in a hot pan
Add butter and fresh herbs to it and finish the cooking in the oven
Peel the potatoes, cut in cubes and cook till soft
Strain off the water and puree the potatoes
Add Butter and whole grain mustard to it, season to taste
Slice the apples thinly, season with salt, sugar and cinnamon
Pan fry till golden brown
Place on cling film and roll like a cigar

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