Pork on you Fork!
Hey guys sharing my weekly special with you all and i decided to get some pork out as i had a lot still left from my other menu. I love pork belly. When done right!!
For this dish i braised off a whole pork belly piece for 3 hours in the oven with some water and butter , enough to not cover the belly but shallow braise. i salted the top very well as this will ensure later we get some crackling crackle!
Once done i let it rest for an hour which will cool it and allow cutting much easier. I cut it into a nice square and then in either a none stick pan or on a flat top if you have one i on a medium heat crisp up the crackle so you place the pork crackle down in the pan. Do this for a bout 4-5 mins on a medium heat, always checking it to make sure its not burning.
I served my pork with some crunchy celeriac cubes, cauliflower and parmesan puree, a sauce i made from some apple cider, grain mustard and cream and finished with my braised beetroot compote.
enjoy
chefm31ster
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That's a lot of fat
It looks absolutely delicious!
Samgyeopsal from Korea and huiguorou from China are pretty tasty.
This post has received a 9.60 % upvote from @booster thanks to: @ch00fy.
Wow ，The barbecue is delicious, The barbecue is delicious, and the color is beautiful.
Hey can you clarify, is the barbecue delicious?
thank you :D
Taking care of business, pork hacks can be a wonderful thing: succulent, tasty, substantial solace sustenance.
Sure is. You need to hack it to create the best outcome from budget cuts
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Hi @ch00fy, can you share with me the pre heat temperature and how long before putting the pork belly to braise. The 3 hours under what temperature? I have tried 3 times and not successful as the skin was tough and not crackling. Was advised to make sure the skin is very very dry, put lots of salt and use a fork to pierce holes. Yours look so delicious and definitely the skin is crackling by the look of it. Hope to hear from you.
Thanks @jackpot.
Hey mate 3 hours at 200, baking paper ontop and the al foil on top of that. Baking paper prevents the foil sticking.
This can be done at any scale (size) piece of pork belly. Any more questions feel free mate
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