Vegetable Stew with Burrata

Ingredients

• Salted pork belly 5 oz
• Brussels Sprouts 10 oz
• Garlic 0 oz
• Ricotta cheese 0 oz
• Parmesan Cheese 0 oz
• 10% cream 5 fl oz
• Butter 0 oz
• Mixed Ground Peppers 1 teaspoon
• Ocean salt to taste
• Mild Chili Spice to taste

Step-by-Step Guide

Step 1

Cut the pork belly into small slices.

Step 2

Chop the garlic coarsely.

Step 3

Grate the Parmesan cheese on a coarse grater.

Step 4

Pour boiling water over the Brussels sprouts.

Step 5

After a minute, drain the water.

Step 6

Place the pork belly in a dry, hot skillet.

Step 7

Sauté over high heat until golden brown for a few minutes, stirring occasionally.

Step 8

Remove the pork belly and set it aside. Add butter to the skillet.

Step 9

Add the Brussels sprouts to the skillet.

Step 10

After a minute, stir and pour in the cream. Lower the heat.

Step 11

After a minute, season with black pepper and salt, stir and remove from heat.

Step 12

Transfer the Brussels sprouts to a baking dish, add the pork belly and garlic. Mix well.

Step 13

Sprinkle with Parmesan, placing the burrata in the center.

Step 14

Place in a preheated oven at 390°F.

Step 15

After 15 minutes, remove the dish.

Step 16

Stir well.

Step 17

Transfer to a serving plate, season with chili pepper. Ready!