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Pork belly, red cabbage and mustard

Pork belly, red cabbage and mustard
  • Pork belly, red cabbage and mustard >

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Pork belly, red cabbage and mustard

  • Difficulty
    low

  • Preparation
    90'

  • Cooking
    40'+40'

  • Doses
    4 people

Ingredients for 4 people

  • 1 kg of pork belly
  • ½ red cabbage
  • 100 g of lard
  • 0,5 dl of red wine vinegar
  • Salt
  • Sugar
  • Mustard

Focus on:

All the recipes have been prepared with CB professional cooking equipments.

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Product used for this recipe

LEONARDO 550/6
LEONARDO 550/6 - 14100727
CHEF 505
CHEF 505 - 14100749
MINI LEO 340/3
MINI LEO 340/3 - 14100861
PLEXI-60
PLEXI-60 - 14100485
STA 70
STA 70 - 14100362

Times

  • 40' - SOFT COOKING 2
  • 40' - FAST COOKING

In the glass

  • Ortiga Golden Ale, Birrificio di Lambrate, Lombardia

Crispy rind: it will blow you away! The delectable consistency of red cabbage.

Preparation

Remove the outer leaves of the red cabbage, then cut it into 4 parts. Dress the slices with salt, sugar, vinegar and lard, and wrap them in a sheet of thermal paper. Cook for 40 minutes in the SOFT 2 mode using the base of a roasting spit and a flat top. Keep them warm.

Salt the pork belly, place it in a convex cage and cook in the FAST mode for 40 minutes.

Serve the pork belly with the red cabbage, accompanied by a little mustard.

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