Imagine a dish that marries the sweet, smoky flavor of honey caramelized pork with the delicate, effervescent taste of champagne jelly. Welcome to the world of Honey Caramelized Pork with Champagne Jelly, a culinary creation that promises an unforgettable gastronomic adventure.
Honey Caramelized Pork with Champagne Jelly Recipe
Honey Caramelized Pork with Champagne Jelly
Equipment
- 1 oven
Ingredients
- 2 kg of pork meat with the skin pork leg or and entire piece of suckling pork meat
- 4 cloves of garlic
- A tablespoon of juniper berries
- A laurel leaf
- Salt - black pepper
- Extra virgin olive oil
- 2 o gr of honey
- 4 big yellow apples
- 1 little piece of cinnamon
For the marinade
- Half bottle of white wine - 1 orange - 1 lemon or lime
For the champagne jelly
- 500 ml of champagne
- 300 ml of water
- 60 gr of sugar
- 4 isinglass sheets
Instructions
- Marinate the pork meat with half bottle of white wine, 1 orange and 1 lemon cut in big pieces. Leave it in this marinade for 3 hours. When time has come, throw away the marinade and take a large saucepan: put oil first, add the 4 garlic cloves, the juniper, a laurel leaf, the glass of wine.
- Heat the oven at 180°C (static oven), 170°C (ventilated oven) and meanwhile massage the meat with salt and pepper well distributed. Put the pork directly on the oven tray and then into the oven for 90 minutes paying attention to cook it in a uniform way.
- While the pork meat is cooking, peel the apples, remove the core and cut them into slices; put them into a steaming pan with a laurel leaf, the little piece of cinnamon, half glass of water and cover. Let them cook till they are soft enough: turn the heat off and leave aside.
- When time has passed by, take the pork meat out of the oven and using a brush distribute the honey on the skinny part. Put the pork in the oven again, living the skin upside so that it will become crusty and crunchy enough. After around 10 to 15 minutes, turn the oven, cut and serve with the champagne jelly.
- How to prepare the champagne jelly
- Take a saucepan, add sugar and water and get it to boil at a medium heat; when it starts to boil, low the heat and live it boiling for 5 minutes.
- Take a bowl, add the champagne and the 4 isinglass sheets, let it like this for 5 minutes about mixing once at a time till the sheets has softened enough.
- At this point remove the sheets, squeeze and add them to the water and sugar syrup. Whisk very well till the isinglass sheets have completely dissolved into the syrup.
- Put the syrup and add it to the champagne, whisk till is going to be homogeneous. Leave to cool completely, cover with cling film and transfer it in the fridge for 1 hour at least: your jelly is ready now to accompany the pork meat.
- We recommend to take the jelly out of the fridge at least half an hour before serving so it will not be too cold.
Video
Air Fryer Honey Caramelized Pork with Champagne Jelly
The dish Honey Caramelized Pork with Champagne Jelly is a delightful fusion of sweet, savory, and refreshing flavors. Here’s how you could prepare it using an air fryer:
Preparation Steps:
- Start by preparing the pork belly. Rinse it under cold water and pat dry using a kitchen towel. Cut the pork belly into bite-sized pieces.
- Season the pork belly pieces with salt and pepper. Make sure each piece is evenly coated. Drizzle them with olive oil and toss until they are well covered.
- Preheat the air fryer at 180 degrees Celsius or 350 degrees Fahrenheit.
- Once preheated, place the seasoned pork belly pieces in the air fryer basket. Ensure the pieces are spread out and not stacked on top of each other for even cooking.
- Set the timer for 20 minutes and let it cook. You can check halfway through to turn the pieces over for even browning.
- While the pork is cooking, you can start preparing the honey caramel. In a pan over low heat, add honey. Stir continuously until it reaches a thicker consistency and starts to caramelize. Be careful as honey can burn quickly.
- Once the pork is cooked, remove it from the air fryer and let it cool slightly. Toss the cooked pork in the honey caramel until each piece is well coated.
- For the champagne jelly, soak the gelatin in cold water for a few minutes until it softens. Heat champagne in a pan on low heat, but do not let it boil. Squeeze out the gelatin and add it to the heated champagne. Stir until the gelatin is completely dissolved.
- Pour the champagne mixture into a mold or individual serving dishes and refrigerate until it sets into a jelly-like consistency.
- To serve, place the honey caramelized pork on top of the set champagne jelly. Enjoy this unique and delicious dish!
Cooking Tips
- Choose a cut of pork with a good amount of fat for a juicy, flavorful result.
- Use high-quality honey for caramelizing the pork to ensure a deep, rich flavor.
- When making the champagne jelly, be sure to let it set properly for the right consistency.
- Cook the pork on medium heat to avoid burning the honey.
- Allow the pork to rest before serving to let the juices redistribute.
Serving Suggestions
- Pair the Honey Caramelized Pork with a glass of dry white wine to balance the sweetness of the dish.
- Serve with a side of roasted vegetables for a healthy, balanced meal.
- A simple green salad with a tangy vinaigrette can cut through the richness of the pork.
- Consider serving the dish with some crusty bread to mop up any leftover champagne jelly.
- For a unique twist, serve the pork and jelly on a bed of wild rice.
Frequently Asked Questions (FAQs)
- Can I use a different type of meat? Yes, while pork is recommended for this recipe, you could also use chicken or turkey.
- Can I use sparkling wine instead of champagne for the jelly? Yes, any good quality sparkling wine can be used to make the jelly.
- What type of honey is best for caramelizing the pork? A darker, robust honey like buckwheat or wildflower would work well.
- Can I make the champagne jelly in advance? Absolutely! The jelly can be made a day ahead and stored in the refrigerator.
- Is this dish gluten-free? Yes, Honey Caramelized Pork with Champagne Jelly is a gluten-free dish.
Honey Caramelized Pork with Champagne Jelly is more than just a meal; it’s a culinary experience that delights the senses. Its unique combination of flavors and textures makes it a standout dish that is sure to impress. Whether you’re an experienced chef or a cooking enthusiast, preparing this dish will be a joyous journey. Remember, the secret to its success lies in the quality of ingredients and the passion you put into making it. So, put on your chef’s hat and bring this extraordinary recipe to life in your kitchen.