HONEY CARAMELIZED PORK WITH CHAMPAGNE JELLY

HONEY CARAMELIZED PORK WITH CHAMPAGNE JELLY

This delicious recipe takes inspiration from the sardinian “porceddu”, usually cooked beside the fire on a vertical grid. We decided to do it in the oven, which is usual too, combining the incredible savor of the honey glazed meat with steamed apples and champagne jelly.

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Course: Main Course

Cuisine: American

Keyword: pork, white wine

Prep Time: 50

Cook Time: 2 45

Total Time: 2 35

Servings: people

Calories: 153kcal

Cost: $40

Equipment

1 large saucepan

1 oven

1 laurel leaf

Ingredients

2 kg pork meat
4 cloves garlic
1 tablespoon juniper berries
A laurel leaf
Salt - black pepper
Extra virgin olive oil
20 gr honey
4 apples
1 little piece of cinnamon

For the marinade

1/2 bottle white wine
1 orange
1 lemon

For the champagne jelly

500 ml champagne
300 ml water
60 gr 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.
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

Notes

In this recipe you can use pork ribs. You can substitute the champagne wine with a red wine using the same procedure, it depends on your taste too. You can add other fruit too, such as pears and boiled chestnuts.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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