Pumpkin Consommé, Roasted Cinnamon Honey Glazed Pork Belly Ramen and Fried Sage | Club House for Che
Pumpkin Consommé, Roasted Cinnamon Honey Glazed Pork Belly Ramen and Fried Sage
Ingredients
- Serves 4
- 2 tbsps Sunflower oil
- 1/2 oz Fresh ginger, peeled and minced
- 1 tbsps Club House Pumpkin Pie Spice
- 1/4 tsps Club House White pepper, ground
- 15 oz Pumpkin puree, fresh cooked, canned or frozen
- 4 quart Water
- 60 g Unflavored gelatin powder, more if needed (based on water content of pumpkin puree)
- 8 oz Pork belly, skin removed
- 3 tbsps Billy Bee Honey, divided
- 3 each Black peppercorns, whole
- 1 tsps Club House Cinnamon, Ground
- 8 each Fresh sage leaves
- 1 cup Sunflower oil
- 1 quart Pumpkin consume
- 4 pieces Honey glazed pork belly
- 8 each Fried sage leaves
- 5 oz Fresh ramen noodles
- 1 tsps Club House Pumpkin pie spice, for garnish
More Like This
Roasted Cinnamon Pumpkin - ByLena.com
bylena.com
Grilled Pork Porterhouse with Creamy Corn Salad | La Grille
clubhouse.ca
Roast Pumpkin, Caramelised Onion, Sage & Feta Tart | The Barossa Mag
barossamag.com
Bone-In Pressed Pork Belly – Recipes for Club + Resort Chef
recipes.clubandresortchef.com
Sous Vide Pork Belly Ramen
recipes.anovaculinary.com
Roasted Pumpkin and Salted Caramel Cheesecake recipe | PCC Community Markets
pccmarkets.com
Pumpkin Cinnamon Rolls with Caramel Frosting | Rocky Mountain Lodge
rockymountainlodge.com
Pumpkin, Macadamia & Bacon Stuffing Recipe for Roast Pork
riverviewfarms.com.au