This is a print preview of "Breast of crispy pork satay with green mango and Chinese cabbage" recipe.

Breast of crispy pork satay with green mango and Chinese cabbage Recipe
by Lionel Beccat

Breast of crispy pork satay with green mango and Chinese cabbage
Rating: 4.5/5
Avg. 4.5/5 4 votes
  France French
Cook time: Servings: 6

Ingredients

  • 720 grams of pork belly
  • 1 liter beef consume
  • 2 star anise
  • 2 grams of black pepper
  • 2 grams of coriander
  • 4 lemon zest, 4 orange zest
  • 4 grams of ginger
  • 1 Chinese cabbage
  • 1 green mango
  • Grilled Peanut Oil
  • 1 bunch of coriander

Directions

  1. Place the pork belly in salt for 24 hours and desalinate under running water for one hour. Blanch, foam, keep cool
  2. Vacuum cook in the consume with the spices, zest, ginger for 6 hours at 85 degrees celcius
  3. Portion into squares of 60 grams and put back in the vacuum with the cooking juices. Keep cool in individual portions.
  4. Take the juice box, reduce to a glaze
  5. Prepare the cabbage rolls and mango (see demonstration)
  6. During the service keep in warm vacuum, taste as going out, heat rolls in steam and slice
  7. Dress as is in the photo