John Myers
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Smoked Pork Belly with Triplets and Kohlrabi in Sauce
The perfect smoked pork belly with triplets and kohlrabi in sauce recipe with a picture and simple step-by-step instructions.
Smoked pork belly:
- 1 pack Smoked pork belly 340 g
- 4 Small onions about 200 g
Potatoes / triplets:
- 400 g Triplets
- 1 tsp Salt
Kohlrabi in sauce:
- 1 Kohlrabi approx. 350 g
- 2 tbsp Butter
- 2 tbsp Flour
- 2 Trowels Bacon broth
- 2 tbsp Cooking cream
- 0,5 Soup stock cubes
- 2 big pinches Salt
- 2 big pinches Pepper
To serve:
- 2 Stalk Parsley for garnish
Smoked pork belly:
- Boil the smoked pork belly in 5 liters of water with 4 peeled small onions for about 5 hours. Remove the rind and cut into slices for serving.
Kohlrabi in sauce:
- Peel the kohlrabi, cut in half and cook with the belly for 15 minutes. Remove the kohlrabi with a ladle, let it cool a little, cut into slices and then into sticks. Let butter (2 tablespoons) melt in a saucepan, dust flour (2 tablespoons) over it and stir in with a whisk (burn in!). Deglaze with the bacon broth (2 ladles), refine with the cooking cream (2 tbsp) and season with salt (2 big pinches), pepper (2 big pinches) and soup cubes (½). Add the kohlrabi and let everything simmer for about 4 – 5 minutes.
Potatoes / triplets:
- Boil the potatoes / triplets in salted water (1 teaspoon salt) for about 20 minutes, drain, allow to cool a little and peel off.
Serve:
- Serve smoked pork belly with jacket potatoes / triplets and kohlrabi in sauce, garnished with parsley. If you want, you can also serve the cooked onions.
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