Smoked pork belly with red cabbage and speck dumplings

Last Updated on October 6, 2024

Thicker slices of smoked pork belly pan seared and served garnished with sautéed onions along with sautéed red cabbage and round bacon dumplings.

Ingredients:

Range for 4 servings: 4 pcs thicker slices of smoked brisket sauteed onions for garnish oil For the red cabbage: 1 jar of sterilized red cabbage 1 pk onions 2 tbsp smooth flour vinegar sugar oil salt For bacon dumplings: 6 pcs old rolls 2 pcs of egg 1 pcs bulb 150 g smoked pork belly 1 handful chopped green parsley 150 ml milk 3 tbsp coarse flour oil salt

Procedure:

Prepare the cabbage; tip the cabbage into a saucepan, cover with a little water, simmer until tender, then thicken with onion stock, season with salt, sugar and vinegar if necessary.

Prepare bacon dumplings; cut rolls into cubes, season with salt, add 2 eggs. In a frying pan, in a little oil, fry the diced pork belly, add the finely chopped onion, fry it until golden. Pour the milk into the pan, let it warm up, then pour the contents of the pan onto the buns, add chopped green parsley, coarse flour, mix everything thoroughly. Let the dough rest for 30 minutes. In a larger pot, bring water to a boil, shape the dough into round dumplings, which cook for about 5 minutes.

Fry the pork belly patties in a frying pan, on both sides, then put the pork belly aside and fry the onion cut into thin slices in the pan after the pork belly, which we use for decoration.

Serve the pork belly slices with the cabbage and dumplings, and garnish the pork belly with the fried onions.

Recommendation:

See recipe for onion roux: Mash