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