Breast of crispy pork satay with green mango and Chinese cabbage Recipe
Ingredients
- 720 grams of pork belly
- 1 liter beef consume
- 2 star anise
- 2 grams of black pepper
- 2 grams of coriander
- 4 lemon zest, 4 orange zest
- 4 grams of ginger
- 1 Chinese cabbage
- 1 green mango
- Grilled Peanut Oil
- 1 bunch of coriander
Directions
- Place the pork belly in salt for 24 hours and desalinate under running water for one hour. Blanch, foam, keep cool
- Vacuum cook in the consume with the spices, zest, ginger for 6 hours at 85 degrees celcius
- Portion into squares of 60 grams and put back in the vacuum with the cooking juices. Keep cool in individual portions.
- Take the juice box, reduce to a glaze
- Prepare the cabbage rolls and mango (see demonstration)
- During the service keep in warm vacuum, taste as going out, heat rolls in steam and slice
- Dress as is in the photo
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 6 servings | |
| Calories 636 | |
| Calories from Fat 555 | 87% |
| Total Fat 61.67g | 77% |
| Saturated Fat 21.73g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 43mg | 2% |
| Potassium 429mg | 12% |
| Total Carbs 11.93g | 3% |
| Dietary Fiber 6.3g | 21% |
| Sugars 3.56g | 2% |
| Protein 12.31g | 20% |
