Summary

Ingredients

• 900 g kohlrabi
• 300 ml chicken broth
• 200 ml cream
• 1 tablespoon flour
• 500 g pork belly, cut into 1 cm thick slices
• 6 tablespoon breadcrumbs
• 3 tablespoon clarified butter
• 1 bunch parsley
• salt and pepper

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Instructions

1. For the cream kohlrabi, peel the kohlrabi and cut into sticks. Bring the broth and cream to the boil and let the kohlrabi pieces cook for 4 minutes.
2. Whisk the flour and 4 tablespoons of cold water together and stir into the boiling cream mixture. Cook the kohlrabi for 5 minutes until cooked. Chop the parsley and stir into the kohlrabi. Salt and pepper.
3. Halve the belly slices and remove the rind and any pieces of cartilage. Place the breadcrumbs on a flat plate and turn the meat slices in it. Heat the clarified butter and fry the meat slices on each side for about 3 - 4 minutes until crispy brown. Season with salt and pepper and serve with the kohlrabi.
4. Boiled potatoes taste great as a side dish.
5. Approx. 690 Kcal per serving.