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Sauerkraut mash with fruit, pork belly and smoked pork knuckle

Sauerkraut mash with pineapple and apricot, crispy pork belly, roasted pork shank and blackcurrant gravy.

With the products from Chef’s Creation you are assured of the best base for your dishes. With Chef’s Creation you maintain your own signature and can quickly serve the tastiest dishes. For every season we develop sous-vide prepared products that contribute to both quality and convenience for the kitchen team. Our chefs have also been working for you this autumn.

Ingredients

150gsauerkraut mash with pineapple and apricot
10gFried onions
60gPork belly piri piri
250gspaakhieltje
30ggame jus with blackcurrants
0.12units.itemstray of mustard cress
10gChives

Preparation

  1. Heat the stamppot in the steamer in a closed package or gently heat per portion in a pan.
  2. Cut the pork belly into thumb-thick slices and fry until crispy in a frying pan or roast in a hot oven until crispy.
  3. Bake the pork shank in a hot oven.
  4. Arrange the pork belly and stamppot in a pan with the sauce served separately.
  5. Place the pork shank on the sauce on the plate.