Confit Cauliflower Soup with Pork Belly, Apple and Fennel
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| Ingredients | Quantities |
|---|---|
| Pork Belly | |
| Pork belly | 1 lb |
| Club House La Grille Brazilian Style BBQ | 1 cup |
| Cauliflower Soup | |
| Onion | 1 each |
| Cauliflower head | 1 each |
| Fennel bulb | 1 each |
| Garlic clove | 1 each |
| Club House Bay Leaves, Whole | 1 each |
| Chicken stock | 1 qt |
| Apple Butter | |
| Apples, grated | 6 each |
| Apple cider | 1 qt |
| Apple cider vinegar | 1 tbsp |
| Club House Cinnamon Sticks | 2 each |
Instructions
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.
