Ingredients Mangalitza pork

  • 200 g pork belly
  • 400 g Mangalitza pork presa
  • 300 g Brussels sprouts
  • 50 g belly bacon, finely diced
  • 1 onion, finely diced
  • Salt
  • Pepper
  • Sea salt, coarse
  • Butter
  • Horseradish, fresh
  • vegetable oil

To prepare the pork belly

Cure with the coarse sea salt for two hours, then rinse thoroughly with cold water, vacuum-seal and cook in the preheated oven for around 10 hours at 75 °C on the steam setting.

To prepare the Mangalitza pork

Season the presa cut generously with salt and pepper on all sides, vacuum-seal, cook for30 minutes at 68 °C with the steam setting, then fry in butter and slice thinly.

To prepare the Brussels sprouts

Remove the sprouts from the stalk and peel the leaves from each sprout. Deep-fry the leaves in vegetable oil at around 150 °C until lightly browned. Drain well and add the salt, finely diced bacon and roasted onions to taste. Finish by adding freshly gratedhorseradish.

Cooking level

Preheated Pork belly, 10 hours | Cook at 75 °C Mangalitza pork, 30 minutes | Hot air setting at 68 °C