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Headline:    

Pork belly and braised chard: Sally Abé's alternative Chris

SEO Headlines:    

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3 Minutes, 57 Seconds

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Your article has been created in English language

Main Topic keyword:    

food

Sub Topic keyword:    

food

Topics of your individual article:    

Pork ✓ Christmas ✓ lid ✓ leave ✓ peeled ✓ leaves ✓ chard ✓ brine ✓ garlic ✓ minutes ✓ roast ✓ sage ✓ skin ✓ pudding ✓ black

Summary:    

Pork may not be everyones first thought when it comes to Christmas feasting, but the spices in the black pudding and fragrance of the sage give this dish a decidedly festive feel (plus Im yet to meet a meat-eater who doesnt love a crisp crackling). In a medium-sized saucepan for which you have a tight-fitting lid, melt the butter over a gentle heat, then add the chard stalks and season with salt and a generous amount of black pepper. I personally adore the spice of black pepper, so probably add more than most people would, but be sure to grind in at least a little more at the end for a final fragrant whack (the pre-ground dust sold in jars leaves a lot to be desired).

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<p style="display: none;"> <script type="application/ld+json">{ "@context": "https://schema.org", "@type": "Article", "image": { "@type": "ImageObject", "url": "https://www.artikelschreiber.com/images/logo.png", "width": 531, "height": 628 }, "name": "Article", "url": "https://www.artikelschreiber.com/en/", "description": " ... https://www.artikelschreiber.com/en/", "headline": "Pork belly and braised chard: Sally Abé's alternative Chris", "dateCreated": "2022-01-26T03:14:19+01:00", "datePublished": "2022-01-26T03:14:19+01:00", "dateModified": "2022-01-26T03:14:19+01:00", "articleBody": "A roast pork belly stuffed with black pudding sage and apple is the perfect Christmas dish. The spices in the pudding and fragrance of the sage give this dish a festive feel (plus I'm yet to meet a meat-eater who doesn't love a crisp crackling). Brining helps keep the pork juicy and ensures a lovely even seasoning throughout the meat. Source: https://www.artikelschreiber.com/en/.", "mainEntityOfPage": { "@type": "WebPage", "@id": "https://www.artikelschreiber.com/en/#webpage" }, "publisher": { "@type": "Organization", "@id": "https://www.artikelschreiber.com/en/#organization", "url": "https://www.artikelschreiber.com/en/", "name": "ArtikelSchreiber.com", "description": "Your free SEO text generator | ArtikelSchreiber.com", "logo": { "@type": "ImageObject", "@id": "https://www.artikelschreiber.com/en/#logo", "url": "https://www.artikelschreiber.com/images/logo.png", "width": 531, "height": 628 }, "image": { "@type": "ImageObject", "@id": "https://www.artikelschreiber.com/en/#logo", "url": "https://www.artikelschreiber.com/images/logo.png", "width": 531, "height": 628 }, "sameAs": [ "https://www.unaique.net/" ] }, "keywords": "Pork, Christmas, lid, leave, peeled, leaves, chard, brine, garlic, minutes, roast, sage, skin, pudding, black", "author": { "@type": "Person", "name": "ArtikelSchreiber.com", "url": "https://www.artikelschreiber.com/en/", "sameAs": [ "https://www.unaique.net/" ] }, "@id": "https://www.artikelschreiber.com/en/#links", "commentCount": "0", "sameAs": [ "https://www.artikelschreiber.com/", "https://www.artikelschreiber.com/en/", "https://www.artikelschreiber.com/es/", "https://www.artikelschreiber.com/fr", "https://www.artikelschreiber.com/it", "https://www.artikelschreiber.com/ru/", "https://www.artikelschreiber.com/zh", "https://www.artikelschreiber.com/jp/", "https://www.artikelschreiber.com/ar", "https://www.artikelschreiber.com/hi/", "https://www.artikelschreiber.com/pt/" ], "speakable": { "@type": "SpeakableSpecification", "xpath": [ "/html/head/title", "/html/head/meta[@name='description']/@content" ] } } </script> </p><br /><br /> A roast pork belly stuffed with black pudding, sage and apple is the perfect Christmas dish. The spices in the pudding and fragrance of the sage give this dish a festive feel (plus I'm yet to meet a meat-eater who doesn't love a crisp crackling). Brining helps keep the pork juicy, and ensures a lovely, even seasoning throughout the meat. Brine for roast pork belly can be made in advance and refrigerated for up to 8 hours. To make the brine, dissolve the salt in the water, then put the pork in a large container for which you have a lid and pour in it to cover. Pop on the lid and for eight hours. In a frying pan, sweat the onion in a little oil for about eight minutes, until softened, then take off the heat and leave to cool. Mix the softened onion, black pudding, sausagemeat, diced apple and sage until well combined. shape into a log the same length as the longest side of the pork joint. Roll the pork joint around the stuffing mixture, to enclose it, then tie with butcher's twine to secure it in place. Transfer the stuffed pork to an oven tray and roast for an hour. Braised chard with garlic and black pepper Sally Abé's black Pepper Chard with Garlic. UK readers: click to buy these ingredients from Ocado. Chard is a much underrated winter green. When it's cooked slowly like this, it has a lovely richness that complements the pork belly beautifully. 400g swiss or rainbow chard 75g butter Salt and freshly ground black pepper 2 garlic cloves, peeled Prep 5 min Cook 50 min Serves 6 Wash the chard well, then pat dry. Separate the leaves from the stalks. In a medium-sized saucepan for which you have a tight-fitting lid, melt the butter over a gentle heat, then add the chard stalks and season with salt and a generous amount of black pepper. Very finely grate the garlic straight into the pan, cover and leave to sweat down for about 20 minutes. Black pepper is a spice that can be used in a variety of dishes. It's also used as an ingredient in many cuisines, including Indian, Chinese and Mexican. The spice is also a part of the garam masala, a blend of spices, herbs and spices that are added to a dish to enhance its flavor.
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https://www.theguardian.com/food/2021/dec/11/roast-pork-belly-stuffed-black-pudding-sausage-apple-sage-braised-slow-cooked-chard-sally-abe-alternative-christmas-main-course-recipe

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