Potato And Pork Confit Cakes With Wilted Napa Cabbage And Cress

Name: Potato And Pork Confit Cakes With Wilted Napa Cabbage And Cress
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 6 whole black peppercorns; 4 servings lard or non-flavored oil to cover, the smaller the pot the less oil you will need just dont pack in the pork and onions though give them some room; 1 carrot, peeled and julienned; 2 teaspoons Dijon mustard; 3 garlic cloves, trimmed and peeled; 710 milliliters napa cabbage, shaved, washed and dried; 1 onion, peeled, trimmed and julienned; 340 grams pork butt; 4 each 3 inch round and 2 inch deep ring molds; 8 smallishs russet potatoes, smallish ones, you want about 4 cups of potatoes in the end; 1 Tbsp shallot, minced very finely; 2 Tbsps sherry vinegar; 3 thyme sprigs; 4 Tbsps walnut oil; 118 milliliters walnuts, toasted and coarsely chopped; 1 bunch water cress, washed and dried

Potato And Pork Confit Cakes With Wilted Napa Cabbage And Cress is a gluten free, dairy free, and whole 30 recipe with 4 servings. One portion of this dish contains about 80g of protein, 38g of fat, and a total of 998 calories. This recipe covers 54% of your daily requirements of vitamins and minerals. A mixture of shallot, thyme sprigs, carrot, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.