Eskort - Twice Cooked Pork Belly and Cauliflower Puree
Twice Cooked Pork Belly and Cauliflower Puree Ingredients for the pork belly - 3,5 kg Eskort deboned pork belly - 100 ml olive oil - 45 ml fennel seeds - Juice
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eskort.com.
Cooking tools:
- Blender
- Piping bag
- Fine-mesh sieve
- Oven
- Baking dish
- Baking sheet
- Saucepan
- Stove
- Aluminum foil
- Parchment paper
- Chef's knife
- Cutting board
- Refrigerator
- Serving platter
Ingredients
- 3,5 kg Eskort deboned pork belly
- 100 ml olive oil
- 45 ml fennel seeds
- Juice of 2 lemons
- 3 garlic cloves, finely chopped
- Salt
- freshly ground black pepper
- 40 g (45 ml) butter
- 1 whole cauliflower, about 500 g
- 400 ml cream
- 3 sprigs fresh thyme
- 3 garlic cloves
- 30 g (35 ml) butter
- 5 cauliflower florets
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