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Pork belly with arugula mash and veal jus

This dish is quick and easy to serve thanks to the use of sous-vide cooked meat.

Whether it's à la carte, lunch, or catering: with sous-vide products, you can quickly serve a delicious dish.

 

Pork belly is a very juicy part of the pig. It consists of a layer of skin, a subcutaneous layer of fat, a layer of muscle tissue with connective tissue, and another layer of muscle. After preparation, these layers provide an optimal combination of crispy skin pieces with tasty, tender meat.

Ingredients

classic mashed potatoes
pork belly sous-vide
Veal stock
Arugula

Preparation

  1. Slice the pork belly and cook in a pan or on the barbecue.
  2. Heat the mashed potatoes.
  3. Chop the arugula and stir through the warm mashed potatoes.
  4. Heat the veal stock.
  5. Spoon the stamppot into the center of the plate.
  6. Place a piece of pork belly on the stamppot.
  7. Pour the veal stock onto the plate.