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Before you jump to Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

Everyone knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper amount of exercise. Unfortunately, we do not always have the time or the energy that this type of lifestyle demands. At the end of the day, most of us want to go home, not to the gym. We want a delicious, greasy burger, not an equally scrumptious salad (unless we’re vegetarians). The good news is that making healthy decisions doesn’t have to be a chore. If you keep at it, you’ll get all of the required nutrients and exercise. Here are some of the best ways to be healthy.

Take the stairs. Rather than using an elevator, climb up the stairs to the floor you live or work on. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. If you do work on a super high floor, why not get off the elevator a couple of floors early and walk the rest of the way? So many people pick the elevator over hiking even a single flight of stairs. Even if you only have one flight to climb, climbing up and down it during the day is a great way to get extra exercise.

There are a lot of things that contribute to your getting healthy. Extensive gym visits and narrowly defined diets are not always the solution. It is the little things you choose day after day that really help you with weight loss and getting healthy. Make sensible choices every day is a great start. Getting as much exercise as you possibly can is another factor. The numbers on the scale aren’t the only indication of your health levels. It’s about making your body as sturdy as it can be.

We hope you got insight from reading it, now let’s go back to apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta recipe. To cook apple glazed braised pork belly with fricasse of sweetcorn, lardons and fregola pasta you need 18 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta:

1. Provide 1/2 slab pork belly
2. Get Mirepoix (carrot, celery onions)–optional
3. Prepare Handful ofHerbs (thyme bay leaves)—-essential
4. Take 250 g Fregola pasta (can also use Israeli couscous, orzo pasta or mini macaroni)
5. You need 2 big sized corn on cob (or a can or bag or sweet corn)
6. Prepare Butter
7. You need 1 Diced Apple (1cm cubes)
8. Use Kale (or spinach)
9. Provide 2 ltrs Apple juice
10. Use 1 stick cinnamon (optional)
11. Provide 3 star anise (optional)
12. Use 2 tablespoon honey
13. Provide Pork jus/sauce (red wine jus or gravy) Making jus is a long process
14. Provide 250 g Bacon lardon/pancetta
15. You need Chopped Parsley
16. Prepare salt
17. Take black pepper
18. Take oil

Steps to make Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta:

1. PORK BELLY In a big pan enough to fit the belly, add enough water to cover the belly like three times Add your mirepoix, herbs and season (carrot, onions, celery, thyme, bay leaves etc) Braise pork belly for a minimum of 7hrs on low-med heat to get tender When ready place the belly gently between two-parchment paper and press with weight, Leave to cool in the fridge, should set and harden in few hours. When set portion into about 5cm squares.
2. FREGOLA PASTA Cook the pasta in salted water with a drizzle of (olive) oil. When al dente drain and set aside
3. SWEET CORN In a pan with salted water, cook the corn also adding a knob of butter, some thyme and bay leave. When ready cool down one corn and then shave the corn off the husk and set aside. You can avoid this step by using canned or bagged sweet corn.
4. SWEETCORN PUREE Shave the other corn whilst hot into a blender with about 50g butter, a pinch of cumin(optional) and a dash of cream(optional). Blend into a wet puree almost like a soup but thicker. If too thick add some water from the boiled corn pan.
5. KALE, Blanch a handful of kale in salted water until tender not overcooked
6. APPLE CARAMEL GLAZE In a pan, add the 2 litres of apple juice, two table spoons of honey, a cinnamon stick and three star anise. Let it boil and reduce until it comes to 118 degrees celcius or just when its got a nice creamy consistency
7. THE FRICASSE, in a pan with a drizzle of oil, toss the lardons until cooked, then add the cooked pasta and sweetcorn, season with salt and black pepper then add chopped parsley to finish.
8. THE GLAZED PORK, in another pan with a drizzle of oil, brown off the pork belly on all side and the put the oven for about 5 mins at 180 degrees. once out put in another pan with about 2 spoons of the caramel and coat the pork.
9. THE PLATING in a bowl spread about 2 tablespoons of the sweetcorn puree. then serve about 2 tablspoons of the fricasse on the puree. The galzed pork belly goes straight on the fricassse with about 4-5 pieces of kale around the pork. place your dice apples on the pork or around it, sauce and serve

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