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Chinese style Modo's crispy pork with apples
from: Yingguang"This dish is an international cuisine, as it combines an
interesting set of flavors and consistencies on one plate where East meets
West," the Venezuelan-born restaurateur said, explaining that it combines
rich, wine-flavored pork—the most popular meat used in Chinese cuisine—with
soft, roasted apple. While fruit is commonly used in Western cuisine it's a
rare ingredient in Chinese cooking, Urdaneta said.
Ingredients (4-5 servings):
For cooking the pork:
♦
1.5 kg pork belly
♦ 45g yellow mustard
♦ 20g honey
♦ 50ml olive oil
♦ fresh rosemary
♦ salt and pepper
♦ 500ml
white wine
♦ 200g leeks
♦ 100ml of beef or
pork stock
For cooking
the apples:
♦ 3 red apples
♦ 1
spoon dry thyme
♦ 40g
butter
♦ salt
♦ 30g
sugar
Method:
1. Make some cuts in the pork skin. The cuts should be through the
whole length and parallel. This will help the marinade to take and the skin to
crisp beautifully.
2. Chop the rosemary and mix it in the marinade of mustard and
honey. Pour the marinated mix on the pork skin and leave the pork to marinate
in the fridge for a minimum of two hours, or you can also let it marinate
overnight.
3.Cut the apple in slices and place them flat in a pan, then put
the butter slices and thyme herbs on top of the sliced apple. Bake the apples
in the oven for 20 minutes at 180 C. The apples should take on a golden color
and have a soft consistency.
4. When the meat is marinated, place the leeks in a pan and the
pork meat skin-side-up on top of the leeks. Pour the wine into the pan with the
meat, this will keep the meat from burning or drying out and will create a rich
juice. Put the pan and its contents into the oven for two and a half hours at
230 C. When the pork is cooked, take it out of the pan and leave it to cool
down outside of the oven for a while.
5. Add 100ml of beef or pork stock to the pan and reduce the
mixture over low heat to make a sauce.
Serving tips: Before serving, grill the meat in the oven one last
time for eight to 10 minutes under 250 C. Place the apple slices on a plate
with the meat on top and pour the sauce around.
Always serve with a glass of red wine
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