Slowly backed pork belly with sauce, veal thymus with bread in a pig cault fat, pear cream and burnt carrots
1.00 h
4 raciones
Difficulty:
Media
Ingredients
50 dkg pork belly ( lower part)1 pcs onion
1 pcs carrot
2 dcl soup
Laurel leaf
Parsley
Rosemary
Thyme
Salt
Pepper
20 dkg veal thymus
10 dkg pig cault fat
20 dkg white bread
1 onion
1 dl oil
Parsley
1 egg
2 dcl sour cream
Nutmeg
Salt
Pepper
20 dkg pear Viljamovka
Williams pear
8 dkg brown sugar
0.5 dl olive oil
4 pcs young carrots
2 dkg butter.
METHOD
- We salt pork belly and add herbs.
- We cut carrots and onion on pieces and put all together in a baking tray, add soup and we bake it in an owen at halfsteam for 2 hours at 100 degrees.
Next we put it on dry roast and bake for another 45 minutes at 120 degrees and another 30 minutes at 140 degrees. In the meantime repeatedly pour with sause from baking tray.
Next we cool down pork belly and slice it into portions. Before serving we bake it. Gravy from the baking tray we strain and slicely reduce. - We soak veal thymus over the night in a cold water, then we cook it in a salty water until it soften. When cooked we cool it, clean it and chop it.
- We cut bread on small cubes. We fry chopped onion on an oil, add veal thymus and quickly fry it. Next we add bread cubes, sour cream, eggs, herbs and mix all together good.
- We make small beads (round) and wrap them in pig cault fat, than we bake them at 150 degrees for 15 minutes.
- We pitted pears and add them sugar and olive oil and bake them for 30 minutes at 170 degrees. Once baked we mixed them in thermomix to get a cream.We clean young carrots, brush it with butter and roast it for 20 minutes at 160 degrees.
SERVING
- We serve pig belly and thymus on a plate, adding pear, carrots and sauce.
- We decorate it with herbs ( thyme, rosemary).
