Pork Belly
Pork belly with cucumbers in creamy mustard sauce: Lean pork belly for this creamy ragout provides a lot of protein.
Ingredients
- 500 g large cucumber (1 large cucumber)
- 1 onion
- 375 g pork belly (2 pork bellies)
- 1 tbsp oil
- Salt
- Pepper
- 100 ml white wine (or broth)
- 125 ml broth
- 150 ml soy cream
- 2 sprigs parsley
- 2 tbsp grainy Dijon mustard
Instructions
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1.
Clean, peel, halve, scoop out the seeds of the cucumber and cut it into 1 cm cubes.
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2.
Peel and finely dice the onion.
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3.
Wash the pork belly, pat dry and cut it into 2 cm cubes.
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4.
Heat oil in a non-stick pan and brown the meat all over. Remove from the pan, season with salt and pepper and set aside on a plate.
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5.
Add the onion to the pan and sauté briefly. Add the cucumber cubes and sauté for 2 minutes. Season with salt and pepper.
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6.
Deglaze with white wine and let it reduce by half.
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7.
Return the meat to the pan.
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8.
Add broth and soy cream, bring to a boil and simmer for 4 minutes.
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9.
Wash, shake dry, pluck the leaves from the parsley and roughly chop them. Stir in the mustard at the end of the cooking time and season everything with salt and pepper. Do not cook further! Serve with wide egg noodles or rice.
