Steamed apple, cured Iberian pork belly and pork "escabeche”
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 www.marlene.it.
Cooking tools:
- Vacuum sealer
- Vacuum bag
- Steamer basket
- Salamander
- Stockpot
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Fine-mesh sieve
- Mixing bowl
- Baking sheet
- Parchment paper
- Paper towel
- Spoon
- Plate
- Refrigerator
- Stove
- Pot
Ingredients
- 2 units Marlene® Golden apple
- 5 kg pork rib
- 1/2 liter of white wine
- water
- 20 gr sliced garlic
- 200 gr reduced rib broth
- 100 gr Marlene Golden apple juice
- 20 gr apple vinegar
- 200 gr Cured Iberian pork belly
- 100 gr pumpkin seeds
- 3 gr chili garlic salt
- 200 gr sunflower oil
- Crispy Iberian pork belly cubes
- Mint buds leaves
- Cured lemon skin
- Paprika
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