THE SMOKY BACON-LEAVES

(Our Play on Portuguese Cabbage with Chouriço)

THE SMOKY BACON-LEAVES

Ingredients: 1 small Green cabbage (shredded thin), 100g Chouriço (diced), 50g Bacon lardons, 1 tsp Smoked paprika, 1 tsp Black pepper, 100ml Chicken stock, 1 tbsp White wine vinegar...

Ingredients

  • 1 small Green cabbage (shredded thin)
  • 100g Chouriço (diced)
  • 50g Bacon lardons
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 100ml Chicken stock
  • 1 tbsp White wine vinegar

Cooking Method

  1. The Scorch Fry chouriço and bacon until fat renders and they are charred; remove.
  2. The Bloom Add spices to the hot fat with a 20ml splash of stock; the reaction will bloom the smoke.
  3. The Marriage Add cabbage; toss on high heat for 10 minutes until soft and charred at the edges.
  4. The Swell Add remaining stock and vinegar; simmer for 2 minutes until the liquid reduces to a lacquer.
  5. The Final Flourish Top with the crispy meat clusters and a dusting of extra raw black pepper.

Cuisine: Portuguese

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