Bagnet Rossini with Truffle Mushroom Sauce

Ingredients

• 1.5 kg (3.3 lbs) pork belly, skin-on 1.5 kg (3.3 lbs) pork belly, skin-on
• 2 tbsp olive oil 2 tbsp olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 250g (8.8 oz) mixed mushrooms (such as cremini, shiitake, and oyster), sliced 250g (8.8 oz) mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 2 tbsp truffle oil 2 tbsp truffle oil
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 15g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Score the pork belly skin with a sharp knife, making shallow cuts in a crisscross pattern.
3. 3.
   Rub the pork belly with olive oil, garlic, salt, and pepper.
4. 4.
   Place the pork belly on a baking tray and roast in the preheated oven for 2 hours or until the skin is crispy and the meat is tender.
5. 5.
   In a separate pan, heat the truffle oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and tender.
6. 6.
   Pour in the broth and bring to a simmer. Cook for 5 minutes.
7. 7.
   Stir in the heavy cream and continue to simmer for another 5 minutes.
8. 8.
   Season the sauce with salt and pepper to taste.
9. 9.
   Remove the pork belly from the oven and let it rest for a few minutes before slicing.
10. 10.
    Serve the sliced bagnet on a plate and drizzle the truffle mushroom sauce over it. Garnish with fresh parsley.

Treat your ingredients with care...

• Pork belly — Make sure to score the skin of the pork belly to allow the fat to render and the skin to become crispy during roasting.
• Truffle oil — Use a high-quality truffle oil to enhance the flavor of the sauce. Adjust the amount according to your preference for truffle flavor.

Tips & Tricks

• For an extra crispy skin, you can place the roasted pork belly under the broiler for a few minutes.
• If truffle oil is not available, you can use truffle salt or truffle paste to add the desired truffle flavor to the sauce.
• Serve the Bagnet Rossini with a side of roasted potatoes or sautéed vegetables for a complete meal.

Serving advice

Serve the Bagnet Rossini on a warm plate to maintain the crispiness of the pork belly. Drizzle the truffle mushroom sauce generously over the sliced bagnet for a luxurious presentation.

Presentation advice

Garnish the dish with a sprig of fresh parsley and a drizzle of truffle oil for an elegant touch. Serve it alongside a colorful salad to add vibrancy to the plate.