Sous vide pork belly with potato and cabbage, star anise red cabbage, and pan jus
(0)
60 min
Pataky Péter
Kifli Kukták
Preparation method
1
Place the sous vide pork belly, still in its pouch, into warm water for 15 minutes. Then unwrap it, set aside its juices, and pat the meat dry.
2
Peel the potatoes and boil them in salted water until tender.
3
Finely chop the onion and sauté it in a little olive oil along with the garlic.
Ingredients
Price per portion:HUF 1,400.39
Ingredients
You probably have at home
Nutritional values
Energy value
3849.28 kJ920 kCal
40 min
