Ingredients
4
- 400 grams of pork belly
- Bresc BBQ Marinade for pork
- Bresc Chunky Salsa
- 2 pointed peppers
- Bresc Roasted Garlic and Soy glaze
- Cress
Used bresc products
Ingredients
Preparation method
Marinate the pork belly with the BBQ Marinade for pork. Rub well and pull vaccum. Cook sousvide, +/- 4 hours at 65°c.
Cut and clean the pointed peppers lengthwise.
Cut the pork belly into thick slices and grill on both sides. Then grill the pointed peppers also on both sides.
Glaze the pork belly with the Roasted Garlic and Soy glaze.
Serve with pointed pepper with the pork belly and drape the Chunky Salsa over it. Garnish with cress.
Related themes
Tags
PS in foodservice