Bacon Vegetable Stew
Bacon slow-cooked for 4 hours, served with potato and cabbage mash and shredded vegetables.
Ingredients
bacon (with rind)
1
water (enough to cover the bacon)
to taste
onion
1
carrot
1
bay leaf bundle
1 bundle
black peppercorns
to taste
ginger
to taste
coarse salt (for lining the baking tray)
a large amount
potatoes (for roasting)
to taste
cabbage (cut into 5cm long, 5mm wide shreds)
1
butter
80 g + 80 g + 30 g
truffle (chopped)
to taste
Instructions
1
Prepare the Bacon
Use high heat to char the rind of the bacon, scrape off the charred parts with a knife, and wipe clean. Place in a large pot, add water to cover, then add the onion, carrot, bay leaf bundle, black peppercorns, and ginger.
2
Simmer the Bacon
Cover with a clean cloth and simmer on low heat for 4 hours. The bacon is done when a skewer can easily pierce through it.
3
Make Pork Bone Sauce
Drain the pork bones, place them in a frying pan and add mirepoix vegetables and sage. Add enough bacon cooking liquid to cover, then add the bay leaf bundle and black pepper. Scrape the bottom of the pan to dissolve the meat juices, simmer on low heat for 20 minutes. Strain the liquid, reduce it until slightly thickened, and season to taste.
4
Prepare the Cabbage
Remove the hard core of the cabbage, and cut the leaves into 5cm long, 5mm wide shreds. Blanch in boiling salted water for 1-2 minutes, transfer to ice water, and drain.
5
Roast the Potatoes
Preheat the oven to 180°C. Line a baking tray with a layer of coarse salt, place the potatoes on top, and roast for 1 hour.
6
Make Mashed Potato and Cabbage
Cut the roasted potatoes in half, scoop out the potato flesh into a frying pan greased with a large amount of butter. Add the cabbage, heat and mix, then roughly mash with a fork. Stir in the chopped truffle, mix well. Add a piece of butter to season.
7
Warm the Cabbage
Heat the cabbage shreds in another frying pan with butter, add salt and pepper.
8
Prepare the Bacon
Debone and peel the rind off the cooked bacon, trim both ends neatly, and cut into 8mm thick slices.
9
Plate the Dish
Place 3 slices of bacon on each plate, drizzle with pork bone sauce, and sprinkle with flaky salt and freshly ground black pepper. Serve with mashed potato and cabbage, and tossed wild vegetable salad (seasoned with truffle vinaigrette).
