Laquered bacon, red cabbage sauerkraut and reineta apple

15 min
Cuisine type: European cuisine
Temperature: Hot
Type of dish: Meats
Allergens
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Ingredients for 5 portions
Ingredients for portions/units
Pork belly 0.5 kg
Ham bones 0.2 kg
Tomato 0.1 kg
Leek 1.0 ud
Carrot 0.1 kg
Onion 0.1 kg
Creamed corn 0.005 kg
Red cabbage 0.5 kg
Table salt 6.0 g
Reineta apple 0.25 kg
Sugar 0.05 kg
Lemon 0.1 kg
Butter 0.05 kg
Elaboration

For the red cabbage sauerkraut:

  • Wash the outer leaves of the red cabbage and set aside.
  • Finely chop the red cabbage in the thermomix machine (“three cuts every time” program).
  • Place the red cabbage in a bowl, add salt and knead the mixture until the texture changes.
  • Place in a glass container, pushing down so there are no empty spaces.
  • To finish, put the outer leaves of the red cabbage on top, pressing so that the excess water covers it. It should always have brine on top.
  • Close the container before the fermentation is not evident (approximately one week).
  • Keep in a fresh, dry and dark place, at least 15 days.

For the bacon:

  • Chop the pork belly into 200 g chunks. Add salt and pepper to taste and vacuum pack.
  • Cook in the oven at 68 ºC with steam for 14 hours and allow it to cool.
  • Remove from the bag and divide once cold. reserve the stock produced from the cooking for the sauce.

For the sauce:

  • Make a substantial stock with ham bones, vegetables and plum tomatoes.
  • Add the bacon stock. Strain.
  • Reduce and add thickness with corn starch.

For the reineta apple compote:

  • Peel and core the apple. Chop and cook with sugar, water, a cinnamon stick and lemon rind.
  • Remove the cinnamon and the lemon.
  • Make a uniform and consistent purée.
  • Add some butter dices so it is smoother and shinier.

SERVING

  • Brown the bacon in a non-stick pan. Gradually add sauce to glaze it.
  • Heat the sauerkraut and place it on the base of the plate.
  • Place the bacon on top and cover  with the sauce.
  • Pour compote over half of the bacon.
  • Place the red cabbage on top.

 

Nutritional information (1 portion)
Fiber 17.75 g
Saturates 20.08 g
Monounsaturated fatty acids 21.76 g
Polyunsaturated fatty acids 8.3 g
Cholesterol 80.0 mg
Calcium 375.12 mg
Iron 6.57 mg
Zinc 2.88 mg
Vitamin A 645.21 ug
Vitamin C 174.03 g
Folic acid 379.03 ug
Salt (Sodium) 1199.9 mg
Sugars 52.32 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.