Mille-feuille of Apple and Pork

Chef’s Notes

 

The mille-feuille squeezed in the COCOTTE RINGO is the perfect, cute dish to entertain a guest. The light sour taste of the apples is a perfect match with the pork. The cabbage that soaks up the savory taste of the apple and pork can also be enjoyed. To enjoy the texture of the apples, you can keep the heating time short once the pork has been cooked. If you prefer a soft texture, you can cook the dish longer at a lower temperature. Please adjust the heating time to your taste.

Ingredients (2 servings)

 

  • 100 g pork belly slices

  • 1/2 apple

  • Salt and pepper

  • 1/8 head cabbage (160 g)

  • 1/2 teaspoon salt

  • 1/2 teaspoon instant consommé powder

  • 1 tablespoon white wine

  • 10 g butter

  • 1 sprig rosemary

Directions (Steam Simmering)

 

  1. Thinly slice cabbage, rub in 1/2 teaspoon salt and let rest before squeezing out moisture.

  2. Cut pork belly into 3 cm pieces. Sprinkle with salt and pepper. Cut apple into wedges then slice thinly.

  3. First put the cabbage from number 1 in the bottom of the COCOTTE RINGO, then make layers of pork and apple to fill the pot.

  4. Sprinkle with consommé powder and wine, and top with butter and rosemary. Put on the lid.

  5. Cook on low heat for 20 minutes until the pork is cooked.

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