Mille-feuille of Apple and Pork

Instructions

1. Finely shred the cabbage and massage it with 1/2 teaspoon of salt. Let it sit for a while, then squeeze out the excess moisture.

2. Cut the pork belly into 3 cm pieces and sprinkle with salt and pepper. Slice the apple into thin wedges.

3. Place the shredded cabbage from step 1 in the cocotte RINGO. Place the belly and apple slices on top.

4. Sprinkle with consommé powder and white wine. Add the butter and rosemary and cover with the lid.
Simmer over low heat for about 20 minutes or until pork is cooked through.

CHEF'S NOTES

Mille-feuille cooked in the RINGO Cocotte is the perfect sweet dish for entertaining. The slightly tart flavor of the apples goes perfectly with the pork. The cabbage, which absorbs the savory flavor of the apple and pork, can also be enjoyed. To enjoy the texture of the apples, you can keep the heating time short after the pork is cooked. If you prefer a softer texture, you can cook longer at a lower temperature. Please adjust the heating time according to your preference.