Parsley Spätzle

Recipe for 10 people

Main course Dinner Evening


För 10 portioner

Powdered parsley

2 bunches flat-leaf parsley


500 g flour

6 eggs

200 ml water

20 g powdered parsley

Pork belly

1 kg pork belly

1 l brine bath

50 g cornflour

100 ml soy sauce, light

2 l peanut oil


10 shallots

50 ml Debic Roast & Fry


500 ml veal stock

200 ml pork belly cooking juices

Crispy parsley

30 leaves of flat-leaf parsley

10 ml olive oil

Crispy cheese

150 g Gruyère

Parsley cream sauce

300 ml veal stock

200 ml Debic Culinaire Original

20 g powdered parsley


Group 1

Blanche the flat-leaf parsley and cool on ice-cold water.

Then freeze in a Pacojet beaker and spin à la minute until a powder forms.

Store the rest in the freezer.

Pickle the pork belly in the brine bath for 12 hours.

Then rinse under cold water for at least 30 minutes and vacuum cook (you will get the very best result after 72 hours at 60°C).

Save the cooking juices and cool the pork.

Brush the pork with the light soy sauce and then roll through the cornflour.

Leave the pork to dry in the refrigerator for a few hours.

Mix the Spätzle ingredients to form a batter.

Transfer to a piping bag and pipe thin strips into boiling, salted water.

Cook until done and then leave to cool.

Clean the shallots, cut in half and vacuum pack with the Debic Roast & Fry.

Cook in the microwave for 2 minutes.

Cool on ice-cold water straight away.

Grate the Gruyère on a microplane onto baking paper and cook in the microwave until crispy.

Store in a well-sealed container.

To prepare the crispy parsley, cover a flat plate with cling film.

Grease lightly with olive oil and lay on the parsley leaves flat.

Brush with olive oil.

Dry in the microwave at full power for 1 minute.


Lay the pork belly on a sieve hanging over a pan and repeatedly pour over oil at 200degreesC until the pork is a lovely golden brown and crispy.

Cut into equal cubes. Heat Debic Roast & Fry in a pan and add the Spätzle.

Warm up, season to taste with salt and arrange on the plates.

Add stock, Debic Culinaire Original and the powdered parsley and finish the sauce with salt and pepper.

Reduce the stock with the cooking juice to form a gravy.

Fry the flat side of the shallots until brown and separate the layers.

Finish the dish with the peas, gravy and crispy cheese.