Top Recipe - Chris Jones' Caramel Apple Stuffed with Braised Pork Belly & Sweet Applesauce

Just 'cause it sounded so interesting....

Caramel Apple Stuffed with Braised Pork Belly & Sweet Applesauce

Braised Pork Belly:
4 pounds pork belly
2 knobs ginger
8 pieces jalapeno
1 cup sugar
1/4 cup apple cider vinegar
1/8 cup yuzu
1/4 cup salt
6 cups beef broth
1 onion, rough chopped

Candied Peanuts:
2 cups peanuts
Salt, to taste
1/4 cup sugar
1/4 cup butter
1/8 cup brown sugar

Apple Shell and Apple Sauce:
5 Granny Smith apples
1/2 cup sugar
1/2 cup brown sugar
Salt, to taste

Caramel Sauce:
1/2 cup sugar
1/4 cup butter
1/4 cup cream

Braised Pork Belly:
1. Cut pork belly into 1-inch pieces, place in pressure cooker with jalapeno, ginger and onion rough chopped. Add all the rest of ingredients and stir together, close pressure cooker and cook on high for 1 hour.

Candied Peanuts:
1. Preheat oven to 250 degrees Fahrenheit.
2. In a small saucepot combine all ingredients; bring to a boil on high. Simmer cook until nuts take on all flavors (about 10 minutes). Drain excess butter and roast peanuts at 250 degrees Fahrenheit for 10 more minutes to harden. Pull out and cool.

Apple Shell and Apple Sauce:
1. Preheat oven to 250 degrees Fahrenheit.
2. In a small saucepot melt sugars.
3. Cut 2 apples in half and set aside. Core and chop remaining apples. Next take halved apples and start to remove the inner – ends remove core first take the actual good flesh of the apple, toss with apple dice. Season hollowed apples with a small amount of salt and sugar. Roast for 15 minutes at 250 degrees Fahrenheit or until soft.
4. In the small saucepan with melted sugar add apples and simmer for 10 minutes, place in blender and puree until smooth, strain into a small pot to stay warm.

Caramel Sauce:
1. In a small saucepot, melt sugar without stirring, add butter then cream. Let cool.

© 2011 CHRIS JONES

Posted on AllTopChef.com