Thursday, November 12, 2015

Pork belly pot au feu, salsa verde

Pork belly is seasoned with garlic powder, onion powder, paprika, curing salt, salt and pepper overnight.
The next day it is roasted in the pizza oven to get a crust and a little smoky flavor


Large pieces of bacon are browned, add sliced onions and chopped garlic.
Deglaze the pan with some of the belly braising liquid.
Add large pieces of blanched carrots and celery.
Add pieces of cabbage and white beans.
season with juniper salt and black pepper



salsa verde: mint, sage, parsley, garlic, capers, lemon, evo, salt and pepper

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