Pork Belly Recipe With Lobster & Cep Cannelloni
Pork belly is slow cooked to perfection in this remarkable recipe also featuring lobster and earthy cep mushrooms. Béchamel sauce adds to this pork belly recipe
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Cooking tools:
- Oven
- Roasting pan
- Stockpot
- Saucepan
- Skillet
- Mixing bowl
- Rolling pin
- Pasta machine
- Chef's knife
- Cutting board
- Whisk
- Colander
- Baking dish
- Plastic wrap
- Kitchen towel
- Plate
Ingredients
- 2 lobsters
- 500g of cep mushrooms, sliced
- 1.5kg pork belly
- 1 knob of butter
- 1 dash of olive oil
- vegetable oil
- 500g of pasta flour
- 6 egg yolks
- 1 egg
- olive oil
- 100ml of water
- salt
- 200ml of milk
- 30g of flour
- 30g of butter
- 100g of Parmesan, grated
- black pepper
- 1 onion, chopped finely
- 1 tbsp of black peppercorns
- 1 bay leaf
- 3.3l water
- 200g of brown sugar
- 10 juniper berries
- 1 sprig of thyme
- 1 garlic clove
- 1 sprig of rosemary
- 200g of sea salt
- 150ml of white wine vinegar
- 10 peppercorns
- 4 cloves
- 2 bay leaves
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