Recipe By : Essence Of Emeril Show #EE2417
Serving Size : 2 Preparation Time :
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Olive oil
3 oz Raw bacon -- diced
1/2 c Onions -- chopped
2 c Nappa cabbage -- shredded
1 Granny Smith spple -- cored,
- diced
1/4 c Apple cider vinegar
2 Bay leaves
2 Cinnamon sticks
1/4 ts Ground allspice
1/2 c Water
3 tb Sugar
2 tb Parsley -- finely chopped
6 oz Roasted pork loin -- sliced into
- 1" slices
1/2 c Fried leeks
1/2 c Shallot reduction (veal reduction
- with julienned shallot
1 tb Chives -- chopped
1 tb Brunoise red pepper
In a large non-reactive saute pan, heat the olive oil. When the oil
is hot, render the bacon until crispy, about 3 to 5 minutes. Remove
the bacon and drain on a paper-lined plate. Saute the onions and
cabbage for 2 to 3 minutes in the bacon fat. Season with salt and
pepper. Add the apples, vinegar, bay leaves, cinnamon sticks,
allspice, and water and simmer for 3 minutes. Stir in the sugar to
dissolve, about 2 minutes. Cover the pot and cook for 15 minutes.
Turn up the heat and uncover. Continue to cook for 15 minutes,
stirring occasionally. Stir in the bacon and parsley. Adjust the
seasonings if needed. Plate a slice of the pork loin in the center of
the plate. Alternate layering the cabbage and pork, until all the
pork is used. Top the mille-feuille with the fried leeks and spoon
the reduction around the plate. Garnish with chives and brunoise
peppers.
