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Pork belly with parsnip and red wine jus

This dish is quick and easy to serve thanks to the use of sous-vide cooked meat.Whether it's à la carte, lunch or catering: with sous-vide products you can quickly serve a delicious dish.

Ingredients

Veal stock
Red wine
pork belly sous-vide
Parsnip purée
roasted hazelnuts

Preparation

  1. Slice the pork belly and cook in a pan or on the barbecue.
  2. Heat the parsnip purée.
  3. Pour a little red wine into a pan and reduce slightly. Add the veal stock.
  4. Spoon the parsnip purée onto the plate.
  5. Cut the pork belly into pieces and place next to it.
  6. Serve with the red wine jus and some toasted hazelnuts.