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.