- Out-of-Stock
Confit Pork on Grilled Halloumi Slice and Marinated Onions
Confit Pork on Grilled Halloumi Slice and Marinated Onions
Ingredients :
For the pork confit:
800 g pork (shoulder or breast)
4 cloves of garlic, crushed
2 sprigs of fresh thyme
2 bay leaves
1 tablespoon of coarse salt
1 teaspoon black peppercorns
500 ml duck fat (or olive oil if you prefer)
1 tablespoon of honey (optional)
For the pickled onions:
2 red onions, thinly sliced
100 ml of cider vinegar
1 tablespoon of sugar
1 teaspoon of salt
1 teaspoon mustard seeds (optional)
For the grilled Halloumi:
200 g Halloumi, cut into thick slices
1 tablespoon of olive oil
(Halloumi is a traditional cheese originating from the island of Cyprus, located in the Mediterranean Sea. It has been made for centuries and is an integral part of Cypriot cuisine. Its creation dates back to the Byzantine era, around the beginning of the Middle Ages, although the exact origins of Halloumi are not precisely documented.
Characteristics of Halloumi:
Milk Used: Traditionally, Halloumi is made from a mixture of goat and sheep milk, although cow's milk is sometimes added in modern versions.
Texture: Halloumi is a semi-soft cheese, with an elastic texture and an outer rind that can be toasted without melting, making it a unique cheese.
Flavor: It has a salty, slightly tart flavor that becomes more pronounced with age.)
Instructions :
Preparation of pork confit:
Marinate the pork: The day before, rub the pork with coarse salt, pepper, crushed garlic, thyme and bay leaves. Cover and marinate in the refrigerator for 12 to 24 hours.
Confise the pork: Preheat your oven to 140°C. Rinse the pork to remove excess salt, then pat dry with paper towels. Place it in a casserole dish and cover it completely with duck fat (or olive oil). Cover the casserole and cook in the oven for 3 to 4 hours, until the pork is tender and falls apart easily.
Caramelize the pork: Once cooked, drain the pork and brown it in a pan with a little cooking fat to brown it and make it crispy. You can add a tablespoon of honey at this point for a slightly sweet glaze.
Preparation of pickled onions:
Marinate the onions: While the pork is cooking, prepare the marinated onions. In a bowl, mix the cider vinegar, sugar, salt, and mustard seeds if using them. Add the sliced onions and marinate for at least 30 minutes. Drain before serving.
Preparation of grilled Halloumi:
Grill the Halloumi: Heat a skillet or grill to medium heat. Brush the Halloumi slices with olive oil, then grill them for 2 to 3 minutes on each side, until they are golden brown and slightly crispy.
Assembly :
Serve: Arrange the grilled Halloumi slices on plates. Place a portion of confit pork on each slice of Halloumi, then garnish with pickled onions. You can also add fresh herbs like parsley or cilantro for a pop of color and flavor.
Enjoy your food ! This dish is delicious served with a green salad or roasted vegetables.
Comments (0)
Confit Pork on Grilled Halloumi Slice and Marinated Onions
Ingredients :
For the pork confit:
800 g pork (shoulder or breast)
4 cloves of garlic, crushed
2 sprigs of fresh thyme
2 bay leaves
1 tablespoon of coarse salt
1 teaspoon black peppercorns
500 ml duck fat (or olive oil if you prefer)
1 tablespoon of honey (optional)
For the pickled onions:
2 red onions, thinly sliced
100 ml of cider vinegar
1 tablespoon of sugar
1 teaspoon of salt
1 teaspoon mustard seeds (optional)
For the grilled Halloumi:
200 g Halloumi, cut into thick slices
1 tablespoon of olive oil
(Halloumi is a traditional cheese originating from the island of Cyprus, located in the Mediterranean Sea. It has been made for centuries and is an integral part of Cypriot cuisine. Its creation dates back to the Byzantine era, around the beginning of the Middle Ages, although the exact origins of Halloumi are not precisely documented.
Characteristics of Halloumi:
Milk Used: Traditionally, Halloumi is made from a mixture of goat and sheep milk, although cow's milk is sometimes added in modern versions.
Texture: Halloumi is a semi-soft cheese, with an elastic texture and an outer rind that can be toasted without melting, making it a unique cheese.
Flavor: It has a salty, slightly tart flavor that becomes more pronounced with age.)
Instructions :
Preparation of pork confit:
Marinate the pork: The day before, rub the pork with coarse salt, pepper, crushed garlic, thyme and bay leaves. Cover and marinate in the refrigerator for 12 to 24 hours.
Confise the pork: Preheat your oven to 140°C. Rinse the pork to remove excess salt, then pat dry with paper towels. Place it in a casserole dish and cover it completely with duck fat (or olive oil). Cover the casserole and cook in the oven for 3 to 4 hours, until the pork is tender and falls apart easily.
Caramelize the pork: Once cooked, drain the pork and brown it in a pan with a little cooking fat to brown it and make it crispy. You can add a tablespoon of honey at this point for a slightly sweet glaze.
Preparation of pickled onions:
Marinate the onions: While the pork is cooking, prepare the marinated onions. In a bowl, mix the cider vinegar, sugar, salt, and mustard seeds if using them. Add the sliced onions and marinate for at least 30 minutes. Drain before serving.
Preparation of grilled Halloumi:
Grill the Halloumi: Heat a skillet or grill to medium heat. Brush the Halloumi slices with olive oil, then grill them for 2 to 3 minutes on each side, until they are golden brown and slightly crispy.
Assembly :
Serve: Arrange the grilled Halloumi slices on plates. Place a portion of confit pork on each slice of Halloumi, then garnish with pickled onions. You can also add fresh herbs like parsley or cilantro for a pop of color and flavor.
Enjoy your food ! This dish is delicious served with a green salad or roasted vegetables.