Dutch · Netherlands
Endivienjemangs with Herb-Infused Gravy
A variation of the traditional Dutch dish with a herb-infused gravy and crispy pork belly.
40 minutes4 servings
Ingredients
Method
- Mash potatoes with butter.
- Sauté endive until tender. Set aside.
- Cook pork belly until crispy. Drain.
- Make a gravy with flour, broth, and herbs. Serve with mashed potatoes, endive, and pork.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.