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Belly of Pork with cauliflower bake

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Ingredients for 4 persons:

600g Cauliflower Florets Ardo
600g Wild rice mix Ardo
600g of belly of pork
100ml of cream
50ml of milk
2 eggs
50g of shredded gruyere cheese
Nutmeg
Pepper and salt
1 tablespoon of grain mustard
50 ml of white wine
25g of butter
100 ml of meat stock

Allergens

Egg, Milk, Mustard, Sulphite

Preparation

Cook the cauliflower florets. Place the cauliflower florets close together in a buttered ovenproof dish. Mix the eggs, cheese, cream and the milk with a blender in a bowl and flavour with pepper, salt and nutmeg. Pour this mixture over the cauliflower florets. Place the oven dish in a preheated oven at 150°C for approximately 20 minutes.
Meanwhile, prepare the Wild Rice Mix following the instructions on the packet. and keep warm. Melt the butter in a frying pan and cook the belly of pork. When cooked, remove and keep warm. Deglaze pan with white wine. Add the meat stock and reduce by half. Add butter and the grain mustard.
To serve: cut one portion of cauliflower bake, slice the belly of pork and arrange everything on a plate. Pour the sauce over and serve with the wild rice mix.

Ardo products used in this recipe

Cauliflower florets "Large" 30/60

BLR

Wild rice mix

MRI

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