Fire Belly with Fried Soup Garnishes and Strip Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 slices bacon (pork belly) without bones and cartilage
- 4 tablespoon mustard (paprika-onion-mustard)
- 2 tablespoon spice mixture (chilli garlic)
- 2 tablespoon oil (peanut oil)
- 1 leek stick (s)
- 1 small celeriac
- 2 carrot (s)
- 1 apple (Gala Royal)
- some cayenne pepper
- 4 tablespoon maple syrup
- 4 tablespoon olive oil, mild
- 1 lemon (s)
- 75 g parsley, finely chopped, frozen
- 12 dumplings (semolina dumplings), from the cooling shelf
- 12 dumplings (beef marrow balls), from the cooling shelf
- 200 g ravioli with spinach fillin, from the coolin shelf
Print Recipe
Pin Recipe Instructions
- First remove the rind from the pork belly and pound it flat. Season with chili garlic and brush with the mustard. Place the seasoned belly slices next to each other in a casserole dish moistened with a little peanut oil. Bake in the preheated oven on the middle shelf at 200 degrees for about 30 minutes until crispy.
- For the salad, clean the vegetables and the apple and cut into fine strips. In a large enough bowl, whisk together the olive oil, maple syrup, lemon juice and some cayenne pepper. Add the finely chopped vegetables and the apple and mix well. Let the lettuce soak until serving.
- For the side dish, fry the semolina dumplings, the beef marrow balls and the ravioli in a little peanut oil, mix in the parsley shortly before the end of the roast.
- Arrange the belly slices, the salad and the fried soup on plates.
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