Geräte und Zubehör
Neroli Pichy's Pork belly with pickled apple and walnut salad
Zubereitung 20 Min
Gesamt 2 Std.
4 portions
Zutaten
Pickled apple
-
green apple cored and cut into thin slices1
-
water200 g
-
white wine vinegar80 g
-
caster sugar80 g
-
juniper berries3
-
whole black peppercorns½ tsp
Pork belly
-
pork belly meat, boned and rind scored1200 g
-
fresh sage leaves10
-
fresh thyme5 sprigs
-
sea salt flakes to rub, plus extra to season1 - 2 tsp
-
water1500 g
-
fennel seeds2 tsp
-
juniper berries1 tsp
-
whole black peppercorns½ tsp
-
new baby potatoes cut into halves8
-
pickling onions cut into halves8
-
walnut halves80 g
-
caster sugar3 tsp
-
egg white lightly beaten1
-
ground black pepper to season2 pinches
-
red cabbage finely shredded300 g
-
extra virgin olive oil30 g
-
white wine vinegar20 g
-
Dijon mustard½ tsp
-
walnuts to serve
Schwierigkeitsgrad
einfach
Nährwerte pro 1 portion
Natrium
1692.7 mg
Eiweiß
67.6 g
Brennwert
4625.8 kJ /
1101.4 kcal
Fett
71.1 g
Ballaststoffe
7.4 g
gesättigte Fettsäuren
20.5 g
Kohlenhydrate
46.3 g
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