Mille-feuille of Apple and Pork

Mille-feuille of Apple and Pork

Ingredients (2 servings)

100 g of pork belly slices
1/2 apple
A pinch of salt and pepper

1/8 cabbage (160 g)
1/2 teaspoon of salt

1/2 teaspoon of consommé powder
1 tablespoon of white wine

10 g of butter
1 sprig of rosemary


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.



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.


Seiichi Horio 


After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING
FACTORY in 1993. Horio teaches cooking
classes in many regions in addition to having
diverse roles such as menu development for
the dining industry or food coordination for
media and advertising.

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