Pickled pork belly slices in mustard onions
easy
60 mins
60 mins
Ingredients
- 4 discs (à 100 g) lean pork belly
- 7-10 Tbsp some juniper berries
- 7-10 Tbsp some peppercorns
- 2 Garlic cloves
- 4 TABLESPOONS Germ oil
- 1/2 bunch Parsley
- 1/2 bunch Chives
- 200 g red onions
- 1 TEASPOON Butter or margarine
- 1 TABLESPOON grainy mustard
- 2 TABLESPOONS medium hot mustard
- 2 TABLESPOONS White wine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON clarified butter
- 7-10 Tbsp Parsley
Directions
- 1
Lightly beat the pork belly slices and place them in a flat dish. Crush juniper berries and peppercorns in a mortar. Peel and crush 1 garlic clove. Mix oil, pepper, juniper and garlic and pour over the meat slices. Add a stalk of parsley and some chives to the meat and marinate for several hours, preferably overnight. Peel the onions and cut them into slices.
- 2
Heat the fat in a frying pan and fry the onions in it until transparent. Wash the remaining herbs and chop finely. Peel and crush the remaining garlic. Add herbs, garlic and mustard to the onions. Add white wine and mix. Season to taste with salt and pepper. Keep onion vegetables warm. Remove the meat from the marinade and wipe off the oil. Season belly slices with salt. Heat clarified butter and fry meat on both sides until crispy. Arrange meat and onion vegetables on a plate.
- 3
Season to taste with salt and pepper. Keep onion vegetables warm. Remove the meat from the marinade and wipe off the oil. Season belly slices with salt. Heat clarified butter and fry meat on both sides until crispy. Arrange meat and onion vegetables on a plate. Garnish with parsley. Fried potatoes taste good with it
- 4
Spreader: Kitchen professional
Nutrition Facts
830 kcal
7 g
71 g
39 g
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