Name: Confit Pork Belly with Creamed Kale
Prep time: 4 h
Total time: 4 h
Yield: 4
Ingredients: 1 kg pork belly (Fresh Portion); 2 l water; salt; 4 cloves garlic; fresh rosemary; 1 l lard; 200 g kale; 50 g diced bacon (Dulano); 100 g root vegetables (carrot, celeriac, parsley root); 0.5 onion; 150 ml Pilos whipping cream (33% fat content); 1 tsp French butter (mix butter with Castello plain flour in a 1:1 ratio); black pepper in a Kania grinder

1 kg pork belly (Fresh Portion)

2 l water

salt

4 cloves garlic

fresh rosemary

1 l lard

200 g kale

50 g diced bacon (Dulano)

100 g root vegetables (carrot, celeriac, parsley root)

0.5 onion

150 ml Pilos whipping cream (33% fat content)

1 tsp French butter (mix butter with Castello plain flour in a 1:1 ratio)

black pepper in a Kania grinder

Confit Pork Belly with Creamed Kale

Confit Pork Belly with Creamed Kale

Prep: 4 h

Servings: 4

Energy: 464 kcal per serving

Method

01.

The full method is for members

Ingredients

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