Wild Pork belly confit, with Appelstroop sauce,
Rösti and slow cooked vegetables.
For one portion
300gr of Wild pork belly skin out
Wild pig fat, enough to cover the pork belly in a pot.
1 anis star
2 cloves of garlic
1 tsp of cardamom
1 litre of brine with 4%of salt and 4%of brown sugar
2 tbsp of applestroop
1 tbsp of water
1 peeled and grated potato (100gr)
1 tsp of chopped chives
Salt and pepper
3 tbsp of the scented pork fat from the pork belly confit
1 zucchini cut in 4 long strips
2 blanched small carrots
2 tbsp of butter
1/2 tsp of cumin
1/2 tsp of caster sugar
Marinate the pork in the brine for 12 hours, discard the brine and dry
up the pork. Melt the fat; add the spices, the belly and slow cook for 2 1/2
hours on 95°C. Take pork out of the fat and reserve.
Mix potato, salt and chives and shape like a hash brown. Pan fry with
the fat each side of the rösti till get a nice golden colour, bake in oven at
180°C for 25 minutes.
In a pan melt the butter, add the sugar, cumin and vegetables and just
simmer for 8 minutes
Roast the pork belly confit in a pan for 5 minutes at 200°C; add the applestroop
and water (this will be the sauce).
In a round plate place the Rösti, over the Rösti the wild pork belly,
pour the sauce over and garnish with the vegetables. Y A GOZAR!