I've always found Pork Belly a bugger to do. Although in fairness I hold that down to one thing and one thing only... lack of patience.
This one was brined for several hours and then cooked low and slow for 12 hours at 82oC. Normally I don't have the time do do that when home cooking.
The crackling was cooked separately and the pork was finished of in a pan using a reduced stock sauce to glaze it.
I did mean to do a vinaigrette using the poaching liquid. I didn't, so I now have to find the 12 hours to do this baby again. That's not a bad thing.
It's almost there but I feel I need to by those fancy sprouts we use in the restaurant. Really that's all great food is these days, nice plates and those fancy sprouty things. In fact I may stop cooking until I find some.
... ;)
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