Lacquered bacon, red cabbage sauerkraut and reineta apple

For the red cabbage sauerkraut:

• Wash the outer leaves of the red cabbage and set aside.
• Finely chop the red cabbage in the thermomix machine (“three cuts every time” program).
• Place the red cabbage in a bowl, add salt and knead the mixture until the texture changes.
• Place in a glass container, pushing down so there are no empty spaces.
• To finish, put the outer leaves of the red cabbage on top, pressing so that the excess water covers it. It should always have brine on top.
• Close the container before the fermentation is not evident (approximately one week).
• Keep in a fresh, dry and dark place, at least 15 days.

For the bacon:

• Chop the pork belly into 200 g chunks. Add salt and pepper to taste and vacuum pack.
• Cook in the oven at 68 ºC with steam for 14 hours and allow it to cool.
• Remove from the bag and divide once cold. reserve the stock produced from the cooking for the sauce.

For the sauce:

• Make a substantial stock with ham bones, vegetables and plum tomatoes.
• Add the bacon stock. Strain.
• Reduce and add thickness with corn starch.

For the reineta apple compote:

• Peel and core the apple. Chop and cook with sugar, water, a cinnamon stick and lemon rind.
• Remove the cinnamon and the lemon.
• Make a uniform and consistent purée.
• Add some butter dices so it is smoother and shinier.

SERVING

• Brown the bacon in a non-stick pan. Gradually add sauce to glaze it.
• Heat the sauerkraut and place it on the base of the plate.
• Place the bacon on top and cover  with the sauce.
• Pour compote over half of the bacon.
• Place the red cabbage on top.