HANOS catering wholesale
Become a customer
Foodxperience

Half baguette with marinated pork belly and cabbage

Half baguettes from Pastridor with a tender crumb and a crispy crust, topped with deliciously marinated pork belly and pickled cabbage.

Ingredients

1garlic bulb
1800gSugar
2kgpork belly
3Rosemary
5Ketjap
3units.itemsStar anise
500gHoney
5Soy sauce
1500gSalt
5black peppercorns
1Cinnamon stick
4Garlic cloves
1five spices powder

350gOlive oil
Pepper and salt
purple cabbage
Lime
100gChardonnay vinegar
100gSushi vinegar

half French baguette plus white

Preparation

  1. Mix the ingredients for the brine and rub the bacon well on all sides with the brine. Brine for at least 20 hours.
  2. Rinse the bacon well and pat dry.
  3. Place the bacon in a vacuum bag, add the marinade, and marinate for at least 30 hours.
  4. Bake the bacon for about an hour at 150 ÀöC on the Kamado barbecue indirectly or place in an oven at 150 ÀöC for about an hour.
  5. For the best result, glaze the piece of bacon with the marinade every 15 minutes.

  1. Finely slice the red cabbage and place in a bowl.
  2. Sprinkle with a little pepper and salt and a few tablespoons of dressing (olive oil, sushi vinegar, chardonnay vinegar, pepper, lime).
  3. Mix well.

  1. Bake the bun as described on the packaging.
  2. Slice the bacon and top the bun with it.
  3. Place the cabbage and some sliced spring onion on the bacon.