Summary

Ingredients

• 500 g chicory, about three the same size
• 50 g onion (s), finely chopped
• 100 g pork belly, cut into small cubes
• 1 teaspoon thyme, rubbed
• 2 tablespoon, heaped mustard, medium hot
• some oil for frying
• 75 ml vegetable stock
• 50 ml apple cider, or white wine
• 100 ml cream
• Salt and pepper, freshly ground
• some parsley, freshly chopped

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Instructions

1. Cut off the roots of the chicory so that it still holds together and does not fall apart, then cut in half lengthways.
2. Fry the bacon cubes in the oil until crispy, then remove. Now fry the chicory on both sides in the bacon fat. Take out and set aside. Sweat the onion cubes in a saucepan, briefly toast the mustard. Deglaze with stock, wine and cream. Let it simmer for about 2 - 3 minutes. Add thyme, parsley and season with salt and pepper to taste. Place the chicory in the sauce and stew for approx. 20-25 minutes. Carefully stir something from time to time so that nothing begins to stick.
3. Remove the finished chicory, add the bacon cubes to the sauce, ladle onto a plate and place the chicory on top.
4. Parsley potatoes go very well with this.