*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.
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 |
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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