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Go up the stairs. Instead of picking the elevator, climb the stairs to your floor. While this will be difficult to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. Even if your office or home is on one of the highest floors, you can choose to get off of the elevator early and take the stairs the remainder of the way. Most people will decide to be sluggish and take an elevator instead of opting for exercise on the 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 good deal of things that contribute to your getting healthy. Intensive gym visits and narrowly defined diets are not always the solution. You can do small things every day to improve upon your health and lose weight. Make sensible choices every day is a great start. Getting as much physical exercise as you possibly can is another factor. Remember: being healthy isn’t just about reducing your weight. You really want your body to be powerful too.
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The ingredients needed to prepare Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta:
- Provide 1/2 of slab pork belly.
- Get of Mirepoix (carrot, celery onions)--optional.
- Get Handful of ofHerbs (thyme bay leaves)----essential.
- Use 250 g of Fregola pasta (can also use Israeli couscous, orzo pasta or mini macaroni).
- You need 2 of big sized corn on cob (or a can or bag or sweet corn).
- Use of Butter.
- Prepare 1 of Diced Apple (1cm cubes).
- Provide of Kale (or spinach).
- Use 2 of ltrs Apple juice.
- Take 1 stick of cinnamon (optional).
- You need 3 of star anise (optional).
- Get 2 tablespoon of honey.
- Use of Pork jus/sauce (red wine jus or gravy) Making jus is a long process.
- Get 250 g of Bacon lardon/pancetta.
- Use of Chopped Parsley.
- Get of salt.
- Provide of black pepper.
- Get of oil.
Steps to make Apple glazed braised Pork belly with fricasse of sweetcorn, lardons and fregola pasta:
- 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..
- FREGOLA PASTA Cook the pasta in salted water with a drizzle of (olive) oil. When al dente drain and set aside.
- 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..
- 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..
- KALE, Blanch a handful of kale in salted water until tender not overcooked.
- 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.
- 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..
- 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..
- 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.
Braise pork belly (Dong Po Rou) is surprisingly simple to prepare because it only involves six ingredients. You need a few hours of stewing before you can taste the fantastic evening combination of flavor and texture of the meat, which is definitely worth the wait. Ask for this cut of pork from your. To bring out the flavor of Junami apples (a particularly juicy, crisp variety), we're glazing them and seasoning them with cinnamon—a classic touch. Tonight's recipe borrows from a favorite culinary tradition of Eastern Europe: pairing a hearty pork roast with sweet apples and red cabbage.
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