Pork belly
Looking for the easiest way to prepare pork belly or just had enough of roast pork? Get the pot ready to simmer together the flavors!
As I most recently have a little time, I was surfing on the web yesterday. Looking to find new, challenging thoughts, inspiring dishes that I have never tested before, to treat my family with. Looking for quite some time but could not find lots of interesting things. Just before I wanted to give up on it, I came upon this fabulous and easy dessert simply by accident over Suncakemom. The dessert seemed so tempting
on its snapshot, that called for rapid actions.
It absolutely was easy to imagine how it’s made, how it tastes and just how much my hubby will probably enjoy it. Actually, it is extremely simple to delight the guy when it comes to puddings. Anyways, I visited the page and followed the detailed instuctions that had been coupled with great shots of the process. It really makes life rather easy. I can imagine that it’s a bit of a inconvenience to shoot pics down the middle of baking in the kitchen because you normally have sticky hands thus i pretty appreciate the time and effort she put in for making this post and recipe easily followed.
With that said I’m inspired presenting my personal formulas similarly. Many thanks the idea.
I was fine tuning the original mixture to make it for the taste of my family. I must mention that it was an incredible success. They loved the flavour, the thickness and enjoyed having a treat like this in the midst of a stressful week. They ultimately demanded lots more, many more. Hence next time I’m not going to make the same miscalculation. I am likely to multiply the quantity to keep them happy.
You can find the original Simple pork belly recipe at SunCakeMom
Put pork belly, whole garlic, black pepper, bay leaf and the cooking salt into a big enough pot. There is room to experiment here with all sort of ingredients. Tomato, pepper, onion, parsley, lovage or marjoram will all deliver something unique to the end result.
Cook the pork belly for 1½ – 2 hours on low heat with the lid on then take it out to a plate.
Use a fork to hold the meat while dusting it around with paprika on all sides. A sieve would come quite handy but it can be done by hand too.
Dice the garlic up then sprinkle it on top. Serve it with salt and raw vegetables like tomato, pepper, carrot and salad. It can be kept in the fridge for at least a week and it’s ready to be used cold in salads or heated up with some cheese and eggs as part of a meal.
