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.

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IngredientsQuantities
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.

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