|Pork belly||1 lb|
|Club House La Grille Brazilian Style BBQ||1 cup|
|Cauliflower head||1 each|
|Fennel bulb||1 each|
|Garlic clove||1 each|
|Bay Leaves Whole||1 each|
|Chicken stock||1 qt|
|Apples, grated||6 each|
|Apple cider||1 qt|
|Apple cider vinegar||1 tbsp|
|Club House Cinnamon Sticks||2 each|
This recipe was created for Club House for Chefs by: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego.
For the Pork Belly: Season pork belly with La Grille Brazilian Style BBQ Seasoning. Roast at 300 degrees Fahrenheit for 3 hours with two bricks wrapped in foil on top of another sheet pan compressing it down to keep flat. Slice and sear when plating.
For the Cauliflower Soup: Place all ingredients in a bag and vacuum seal. Sous video at 185 degrees Fahrenheit for 3 hours. Puree and season.
For the Apple Butter: Sauté ingredients until they begin to caramelize. Pure then place back into a clean pan and continue to slowly caramelize, carefully stirring with a rubber spatula until it thickens.
For Serving: Place cauliflower soup in a bowl. Top soup with pork belly and apple butter. Garnish with melon balled apples and fennel fronds if desired.