ID: 8b079d26...
This slow-roasted pork belly recipe delivers an incredibly tender and sweet meat under a perfectly crisp and flavorful crackling. Braised with aromatic fennel, garlic, and spices, it’s a delightful dish that will almost melt in your mouth, showcasing a delicious way to cook a humble cut of meat.
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Score and season the pork belly skin generously with salt and pepper. → Sauté chopped fennel, garlic, fennel seeds, star anise, cardamom, and bay leaves in a hot roasting tray. → Sear the pork belly skin-side down, then flip, add white wine and stock (submerging meat, not skin). → Bring to a boil on the stove, then slow roast in the oven at 180°C for 2.5 hours. → Remove excess fat from the pan juices, whisk in mustard, and simmer for a rustic sauce. Slice and serve.
Score and season the pork belly skin generously with salt and pepper. → Sauté chopped fennel, garlic, fennel seeds, star anise, cardamom, and bay leaves in a hot roasting tray. → Sear the pork belly skin-side down, then flip, add white wine and stock (submerging meat, not skin). → Bring to a boil on the stove, then slow roast in the oven at 180°C for 2.5 hours. → Remove excess fat from the pan juices, whisk in mustard, and simmer for a rustic sauce. Slice and serve.
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Use a very sharp knife for scoring the pork belly skin to ensure crisp crackling.
Take your time when scoring to create an even diamond pattern.
Rub salt deeply into the scored cracks; this is key for a good crackling.
Ensure the roasting tray is very hot before adding oil and vegetables to develop flavor.
When adding stock, make sure it covers the meat but not the skin, allowing the skin to crisp while the meat braises.
Bring the liquid in the roasting tray to a boil on the stove before placing it in the oven; this helps it reach temperature and braise properly.
Using bread to absorb fat from the pan juices is an effective way to create a lighter, more flavorful sauce.
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