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Crispy Pork Belly with Smoked Garlic Kraut

Crispy Pork Belly with Smoked Garlic Kraut

City Larder Cook’s Series Free-Range Pork Belly is slow-cooked sous-vide for 24 hours to ensure succulence every single time. That means crisp, toothsome crackling giving way to meltingly tender meat can be yours in just 20 minutes. This recipe pairs one of our Cook’s Series classics with a newcomer to the City Larder family, Gutsy Ferments Organic Smoked Garlic Kraut.

• 1 pack Cook’s Series Free Range Pork Belly
• small handful green beans, top and tailed (both ends trimmed)
• 30g butter
• Olsson’s Sea Salt Flakes
• 100ml veal jus (supermarket bought is just fine)
• 2 tablespoons Gutsy Ferments Organic Smoked Garlic Kraut

1. To heat through Cook’s Series Pork Belly, either roast it in a pre-heated 160 degrees Celsius oven for approximately 30 minutes or cook gently in a heavy-based pan for approximately 10-15 minutes on each side, turning it over to get a nice crust all round.
2. When the pork is almost ready, briefly cook green beans in well-salted boiling water then remove while still bright green but cooked, toss in a little butter and season to taste with salt flakes.
3. Heat through the jus according to packet instructions. To complete the plating, place pork belly, green beans and a generous mound of Smoked Garlic Kraut onto your plate before finishing with a pool of hot veal jus.

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