Name: Sweet Corn Soup with Summer Succotash and Pork Belly Dumplings
Yield: Makes 4 servings
Cuisine: French
Ingredients: 20 grams granulated sugar; Tarragon leaves; 1 tarragon sprig; Kosher salt; 80 grams Quick Pork Sauce; 50 grams red wine vinegar; 50 grams granulated sugar; 35 grams minced Spanish onion; Canola oil; 1 red bell pepper; 400 grams Chicken Stock; ¼ recipe Pasta Dough for Rolling; 150 grams cooked pork belly; 10 haricots verts; Durum semolina flour; 1 yellow bell pepper; 400 grams heavy cream; Kosher salt and freshly ground black pepper; 3 to 4 large ears corn; Extra virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Dumplings

150 grams cooked pork belly
Canola oil
35 grams minced

Method

Pork belly is one of the most gratifying cuts for a chef to cook, and at The French Laundry we serve it in many forms. We cut it to precise shapes for various dishes, which results in a lot of leftover trim, oddly shaped pieces of exquisite, perfectly cooked pork belly. One way to make use of these delicious trimmings is to dice them and use them as a stuffing, or farce, gently sautéed t