Rose meat and potato galette
Pork belly will shrink when cooked, so make sure it hangs over the galette
How to make it
1
Slice the potatoes thinly, then julienne them, put them in a bowl, add a pinch of salt and rub them together. Squeeze the water out of the potatoes and discard, then add a little white pepper and melted butter
2
Add olive oil to a heated frying pan and spread the potatoes into thin circles (over high heat)
3
Place the pork belly on top of [2], sprinkle with a little salt and pepper, and add the solid butter to the frying pan. Flip it over after 3.5 minutes of cooking
4
Once both sides are crispy, place on a plate, pour mayonnaise and tonkatsu sauce over, and sprinkle with Italian parsley and chives on top
Ingredients for 1 person
-
- 1 piece of pork belly,
- 5 sheets
-
- Shredded potatoes
- 1/2 pieces
-
- Melted butter
- 10g
-
- salt
- Appropriate
-
- White pepper
- Appropriate
-
- Butter solids
- 6g
-
- Pork cutlet sauce
- Your desired amount
-
- mayonnaise
- Your desired amount
-
- Small cut for assatsuki
- Appropriate
-
- Italian parsley , finely chopped, for garnishing
- Appropriate
[PR]
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