Confit Cauliflower Soup with Pork Belly, Apple and Fennel

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


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
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


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.

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