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Crusty Beer and Maple Pork Belly, Cream with Agropur Grand Cheddar Réserve Spéciale Cheese, Apple Pecan Salad

Crusty Beer and Maple Pork Belly, Cream with Agropur Grand Cheddar Réserve Spéciale Cheese, Apple Pecan Salad


4 portions

Ingredients

Crusty beer and maple pork belly

  • 250 ml (1 cup) apple juice
  • 1 Saint-Ambroise Maple Ale
  • 1 onion, sliced
  • 4 cloves garlic
  • 2 sprigs rosemary
  • 1 pork belly (500 g [1 lb.], rindless)
  • 30 ml (2 tbsp.) olive oil
  • Sufficient quantity of salt and pepper

Maple glaze

  • 60 ml (1¼ cups) maple syrup
  • 30 ml (2 tbsp.) soy sauce
  • 30 ml (2 tbsp.) balsamic vinegar

Cream with Agropur Grand Cheddar Réserve Spéciale cheese

  • 2 eggs
  • 100 ml (3½ oz.) 35% cream
  • 150 g (5 oz.) Agropur Grand Cheddar Réserve Spéciale cheese (3 years old)
  • 250 g (½ lb.) onions, thinly sliced and browned
  • 30 ml (2 tbsp.) clarified butter
  • 200 g (7 oz.) cold unsalted butter, diced
  • Sufficient quantity of salt and pepper

Apple pecan salad

  • 2 Granny Smith apples
  • 60 ml (1¼ cups) grape seed oil
  • 30 ml (2 tbsp.) cider vinegar
  • 30 ml (2 tbsp.) Meaux mustard
  • 40 g (1½ oz.) roasted pecans, coarsely chopped
  • Sufficient quantity of salt and pepper

Preparation

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Crusty beer and maple pork belly

  • Combine the apple juice, beer, onion, garlic and rosemary in an ovenproof saucepan. Brush the pork belly with the olive oil, season and place in the saucepan. Cover with aluminum foil and bake for 7 hours at 325°F (165°C).
  • Remove the pork belly and place it on a baking sheet covered with parchment paper. Place another baking sheet on top of the pork belly with a weight on top. Refrigerate overnight.
  • Cut the pork belly into four equally sized rectangles and brush them with the maple glaze. Cook for 8 minutes in the oven at 350°F (180°C), then broil to finish, ensuring a nice, crunchy skin.

Maple glaze

  • In a saucepan, bring all ingredients to a boil and let reduce until the mix is syrupy. Set aside.

Cream with Agropur Grand Cheddar Réserve Spéciale cheese

  • Whip the eggs and cream. Pour into a saucepan and cook over medium heat, whipping constantly.
  • Add the cheese and mix until melted. Take off heat and mix in the browned onions. Put into a food processor and mix in the butter. Mix until homogeneous. Refrigerate.

Apple pecan salad

  • Core and dice the apples. Put them in a round-bottomed mixing bowl. Make the vinaigrette with the oil, cider vinegar and mustard. Add salt and pepper.
  • Mix in the apple chunks with the vinaigrette and add the pecans.
  • To serve, put some of the cheese cream at the bottom of the plate, place a piece of glazed pork belly on top and add the apple pecan salad.

You can use this cheese for this recipe

Accompaniments

Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

See wines