Satueed Pork Belly & Beef Tongue Savoy Cabbage Recipe

Cooking Instructions

1. 1

   Prepare the Pork Belly and Beef Tongue

   Season the pork belly and beef tongue with salt and black pepper. In a large skillet, heat olive oil over medium heat. Sear the pork belly until golden brown on all sides. Remove and set aside. Sear the beef tongue for about 3-4 minutes on each side, then remove and set aside.

2. 2

   Cook the Savoy Cabbage

   In the same skillet, add shredded Savoy cabbage and sauté until wilted and tender, about 5-7 minutes. Season with salt and pepper.

3. 3

   Prepare the Mung Beans and Pickled Turnips

   Cook mung beans in boiling water until tender, about 25 minutes. Drain and season with salt. Chop pickled turnips into small pieces.

4. 4

   Make the English Pea Puree

   In a saucepan, bring water to a boil, add English peas and cook for about 3-4 minutes until bright green. Drain and blend with a little olive oil, salt, and pepper until smooth.

5. 5

   Cook the Chanterelle Mushrooms

   In a separate skillet, sauté chanterelle mushrooms in olive oil until golden brown. Season with salt and pepper.

6. 6

   Prepare the Juniper Red Wine Sauce

   In a saucepan, combine red wine, crushed juniper berries, and reduce by half over medium heat. Strain and set aside.

7. 7

   Assemble the Dish

   On a plate, layer the sautéed Savoy cabbage, followed by slices of pork belly and beef tongue. Add a dollop of mung beans, sprinkle with pickled turnips, and drizzle with English pea puree and juniper red wine sauce. Garnish with crumbled Comté cheese and sautéed chanterelle mushrooms.