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Breast of crispy pork satay with green mango and Chinese cabbage
Ingredients
- 720 grams of pork belly
- 1 liter beef consume
- 2 star anise
- 2 grams of black pepper
- 2 grams of coriander
- 4 lemon zest, 4 orange zest
- 4 grams of ginger
- 1 Chinese cabbage
- 1 green mango
- Grilled Peanut Oil
- 1 bunch of coriander
Directions
- Place the pork belly in salt for 24 hours and desalinate under running water for one hour. Blanch, foam, keep cool
- Vacuum cook in the consume with the spices, zest, ginger for 6 hours at 85 degrees celcius
- Portion into squares of 60 grams and put back in the vacuum with the cooking juices. Keep cool in individual portions.
- Take the juice box, reduce to a glaze
- Prepare the cabbage rolls and mango (see demonstration)
- During the service keep in warm vacuum, taste as going out, heat rolls in steam and slice
- Dress as is in the photo
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