John Myers
Belly Meat with Vegetable Garnish
The perfect belly meat with vegetable garnish recipe with a picture and simple step-by-step instructions.
- 3 Discs Pig belly (ma) fresh
- 1 Pc. Egg free range
- Breadcrumbs
- 50 g Smoked ham
- Salt pepper
- 100 g Potato dumpling half and half
- 4 Pc. Cauliflower florets
- 2 Pc. Carrots
- 12 Pc. Brussels sprouts
- 2 tbsp Flour
- 1 tbsp Butter
- Oil
- Fresh smooth parsley
- Freshly grated nutmeg
- Generously cut off the rind from the belly, cut in half, wash, season with salt and pepper and bread in the beaten egg and breadcrumbs. Fry in the pan over medium heat for about 10 minutes on each side.
- Fry the ham cubes in the same pan, mix the remaining egg into the ham cubes.
- Clean the vegetables and boil them in salted water for 15 minutes. Make a sweat with flour and butter. Season with salt, pepper and grated nutmeg.
- Shape the dough into 2 dumplings (or, as here, use leftovers). Cook for 20 minutes as well. Cut the finished dumplings into slices and briefly heat them again in the butter.
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