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Foodxperience

Low & slow pork belly in spice rub with roasted broccoli

Pork belly in spicy rub, roasted broccoli, crispy chili, foam of the rub and carrot cream. The approximate purchase price per person is €3.37.During the holidays, it’s time to go all out with the most beautiful nostalgic and classic Christmas menus. Even during this period, it is possible to serve distinctive dishes and keep control of your costs. Our FoodXperience team got to work with products that, in our opinion, typify Christmas. Cost-effective, beautiful in presentation, and delicious in taste!

Ingredients

0.5units.itemsPork belly
8gCinnamon
30gIndian Rub
5gCardamom

Olive oil
1units.itemsBroccoli

50gButter
3units.itemsWinter carrot

5gIndian Rub
100gVegetable stock
100gCooking cream

5gCrispy chili in oil

Preparation

  1. Remove the pork belly from the packaging and rinse thoroughly with cold water. Then pat dry.
  2. Mix the rub with the cinnamon and cardamom and sprinkle over the belly.
  3. Cook sous-vide at 68°C for 24 hours.

  1. Cut slices of the broccoli.
  2. Place them on a baking mat and brush with olive oil. Season with salt and pepper.
  3. Bake for 15-20 minutes at 200°C in a convection oven.

  1. Peel the winter carrots.
  2. Cut into small pieces and cook in salted water until completely soft and tender.
  3. Drain the carrots and reserve the cooking liquid.
  4. Add the butter and puree into a smooth cream. Thin with the cooking liquid if necessary. Season with salt and pepper.

  1. Sweat the herbs. Deglaze with the cream and stock and let simmer briefly.
  2. Let cool to about 75°C and froth with the immersion blender.

  1. Portion the pork belly and sear in the oven or pan.
  2. Spoon the carrot cream onto the bottom of the plate and insert the broccoli and pork belly into it.
  3. Dress the dish with the crispy chili.
  4. Serve the foam alongside as a connecting sauce.