Pork Belly Roll with Apples and Celery Purée
Main Dishes • Kazakhstani
Description
If you don't have the option to vacuum-seal the pork, you can use regular heat-resistant bags, which should be tightly tied to prevent water from entering.
Ingredients
- Green Apples 2 pieces
- Salted pork belly 30 oz
- Celery salt 20 oz
- 20% Sour Cream 5 oz
- Ramsons 5 oz
- Chicken Broth 5 fl oz
- Butter 0 oz
- Ocean salt 5 oz
- Salt to taste
- Honey 2 spoons
Step-by-Step Guide
Step 1
Rub the pork belly with coarse salt, roll it up with kitchen twine, and place it in the refrigerator for 24 hours.
Step 2
Then vacuum seal it, place it in water heated to about 175°F, and leave it there for six hours.
Step 3
Peel the celery, cut it into cubes, and boil in salted water. Mix with sour cream and mash to a puree.
Step 4
Remove the core from the apples and bake them in an oven preheated to 355°F for half an hour. Five minutes before they are done, drizzle the apples with honey.
Step 5
Heat the butter with the chicken broth in a saucepan, add the ramps, and blanch them for one to two minutes. Season with salt if needed.
Step 6
Remove the pork from the vacuum-sealed bag and place it in an oven preheated to 480°F for fifteen minutes.
Step 7
Cut the cooked pork into portions. Place a piece of pork on each plate, add a bit of sauce with ramsons, serve with celery puree and half a baked apple.
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