Monday's Meal: Porkbelly w/ Bean Cassoulete

Chef Florian and Mathias from Prelog's European Kitchen & Bar make a breakfast dish for dinner.

Get more information about the restaurant here.

The recipe is as follows:

PORKBELLY

brine overnight 24hrs: 2 ½ lbs Porkbelly
½ gal water
2oz salt
1 teaspoon caraway
1 teaspoon coriander seeds

Heat the water – add salt – let it dissolve – add spices – cool it down – cover porkbelly with the liquid - remove the porkbelly from liquid and rinse it with water – set aside

Cooking:
• 1 carrot – peeled and small diced
• 1 celery – peeled and small diced
• 1 onion – small diced
• vegetable stock (enough to cover the porkbelly)

Heat veg stock – add vegetables – add porkbelly – simmer until belly is tender – remove pork belly – let it cool – cut in desired form – sear in a pan with oil unti golden brown – add little bit butter and herbs – seasoning - serve

POACHED EGG

• plastic wrap
• olive oil
• sea salt
• scissors

Place a piece of plastic wrap (6inch x 6inch) - add a teaspoon of olive oil – place the whole egg in the center of the plastic wrap – season it with sea salt - wrap it – use a plastic wrap as a string to tie it up – make sure that you get all the air out – cook it in boiling water for 4 minutes – use scissors to open the plastic wrap

BEAN CASSOULETE

• 3,5 oz cooked white beans
• 3,5 oz cooked green beans
• 1,5 oz cooked diced potato
• 1,5 oz small diced red bell pepper
• 1,5 oz small diced pear
• 1 oz small diced shallots
• 0.5 cup white wine
• 1 cup chicken stock
• salt
• pepper
• olive oil

Heat olive oil in a sauce pan – add shallots & bell peppers & beans – deglaze with white wine – reduce it half – add chicken stock – add potatoes – pears – season with salt - thyme and pepper
 

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