Cooked 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 some time, I was surfing on the web last week. Looking to find new, fascinating ideas, inspiring meals that We have never tasted before, to impress my loved ones with. Looking for a long time but couldn’t find lots of interesting things. Just before I wanted to give up on it, I came across this delightful and easy treat simply by chance. It seemed so tempting
on its snapshot, that required immediate actions.
It was simple enough to imagine how it’s made, how it tastes and how much my hubby will want it. Mind you, it is quite easy to keep happy the man when it comes to desserts. Anyways, I went to the page: Suncakemom and simply followed the precise instuctions that have been combined with wonderful images of the process. It just makes life quite easy. I could imagine that it’s a bit of a effort to shoot pics down the middle of cooking in the kitchen as you may typically have sticky hands so that i genuinely appreciate the effort and time she placed in to build this blogpost .
With that said I am inspired presenting my own, personal recipes in the same way. Thanks for the concept.
I had been fine tuning the initial formula create it for the taste of my family. I have to mention it had been an incredible outcome. They prized the flavour, the overall look and enjoyed getting a delicacy such as this in the middle of a hectic workweek. They basically asked for more, more and more. So the next occasion I’m not going to make the same mistake. I’m likely to multiply the volume .
You can find the original Boiled pork belly 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.