Ingredients
Pancetta/air-dried cured meat ( ) | Wine/red wine ( ) |
Sausage/Italian Sausage ( ) | Pork Cheek/Pork Cheek ( ) |
White Bean/White Bean ( ) | Lotus/Lotus root ( ) | Pig's Ear/Pig's Ear ( ) | Ham/Jinhua Ham ( ) |
Soy Sauce/Light soy sauce ( ) | Thyme/Thyme ( ) |
Dark Soy/Dark Soy ( ) | Garlic/Garlic ( ) | Sugar/rock sugar ( ) | Leek/Jing Cong ( ) |
Bay Leaf/fragrant leaf ( ) | Star Anise/star anise ( ) |
Pepper/Pepper ( ) |
Italian innovative cuisine | How to make Cassola
1. Salt and pepper the pork cheek in advance , marinate in red wine, garlic, and thyme overnight.Soak white beans in water overnight.
2.Slice sausages, slice bacon, and cut ham into cubes.
3.Cut the green onion into sections and pat the garlic.
4.Preheat the pan and fry the pork cheek until golden brown on all sides, take it out and set aside.
5.Add oil to the pressure cooker, sauté star anise, garlic, green onions and thyme until fragrant.Add pork cheeks and pig ears and sauté until fragrant.
6.Cook in red wine.After the alcohol evaporates, add water, white beans, lotus root, Jinhua ham, light soy sauce, and dark soy sauce., bay leaves, rock sugar.
7.Pressure and cook for 45 minutes.Open the lid of the pot, add the sausage and continue to simmer for 10 minutes.
8.Reduce the soup over medium heat, season with black pepper and sea salt.Serve on a plate.
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