Legumes

Legumes isn't exactly what I know to be exciting food. Simple beans never excited me all that much. That being said I was still excited to make this dish for another reason, which is the usage of pork belly. Rarely have I cooked it, but it is easily one of the fattiest and tastiest parts of the porc. 

One of the first things you have to do is to marinate the pork belly for 24 hours in salt, pepper, coriander, thyme and Leary. 


After baking the pork for 1.5 hours on low heat you have to coat it with a solution. Below you can see a picture of the solution I made for it. 


After it has been coated with the solution the remainder of it has mixed with coriander, dashi-vinegar, dried peppers, oil, chicken stock and chives. Here's the result after everything has been mixed.  



You also have to create a salad with beans and peas, which is where the name of the dish comes from. Here's what mine looked like: 

I also added some algae and soba noodles to the side. 

Combined the dish looked like this: 


It was by all means a very tasty dish. The pork belly is beautifully fatty, the salad provides some needed freshness to the dish and a break from the acidity of the porc and the noodles are a nice complement. 

If there's one dish from the cookbook that doesn't break your bank and that is relatively easy to make, it's this one. 

Comments

Post a Comment

Popular posts from this blog

Brioche (Part 1)

Image
Bread is something that most people would be familiar with. We all put things on top of it and then start eating it. I was however not as familiar with the way that bread is made. I have certainly used flour, eggs and butter before, but it was mostly used for roux and emulsions. Never have I used yeast in any of my creations. This may thus very well be the first time in a long time that I created bread.  The book states that you have to create a dough that is a mixture of puff pastry and brioche. I am aware of how to create puff pastry because I have done it myself many times. Brioche pastry is something I, however never have done before.  Most who come along with the Zilte cookbook may see that the recipe for brioche bread is at the tail end of the book, but it is necessary to have this bread for the third course of the book. We are thus beginning with the end.  The first thing you have to do is roll out the butter. After rolling it out with my rolling pin this is the re...
Read more

Cockles

Image
For this recipe I had to wait a month before I could get in touch with you guys again. One of the ingredients is a preserved lemon and I decided to make on for myself, which admittedly takes one month of time. Similarly, I had to blend spices to make a Vadouvan blend and made my own chicken broth. I had thus quite a bit of work to do before the recipe even started.  I've never eaten cockles before and as a result it is quite a challenge for me to talk about them before I came to eat the recipe as stated in the book. I am excited what taste they do have.  The first thing the recipe does in fact instruct you to do is to cook the cockles in a bath consisting of fennel, shallots and garlic. Here's the result after I cooked it:  Next there will be a curry reduction on the menu, which is obtained by grilling fennel, shallots, garlic and celeriac, adding spices and amontillado sherry, then reducing it with the cockle broth and a chicken broth. After infusing the reduction with t...
Read more