Sunday, August 14, 2011

Croque Monsieur, pork belly and potatoes

I bought a pork belly on the way home, it was a little big for just myself so I divided in to two. Both got cooked the same way though. (above is the belly with a layer of sage and sliced apple).

Vacuum sealed (double bagged).

Cooked for 50 minutes on high pressure.

I put foil around the meat to protect it from the grill. Oven set at 220°C, on fan grill.

Nice crispy crackling.

Pulled meat, and shards of crackling on a fennel, witloof and orange salad.

Second meal of the pork with potatoes (see below).

Onion, potatoes, garlic and shallots sliced.

Arranged in a dish and topped with butter.

Cooked until golden brown.

Croque monsieur topped with a fried egg and béchamel sauce, then placed under grill.
Way over the top but very tasty.

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