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 searching on the web a few days ago. Attempting to find fresh, challenging tips, inspiring recipes that I’ve never used before, to amaze my loved ones with. Looking for quite some time but could not find any interesting things. Just before I thought to give up on it, I discovered this delicious and simple dessert by luck on Suncakemom. It seemed so tempting

on its snapshot, it called for fast action.

It absolutely was simple enough to imagine the way it’s made, its taste and just how much my husband will like it. Actually, it is rather simple to impress the guy in terms of treats. Yes, I am a blessed one. Or perhaps he is.Anyways, I got into the website and used the comprehensive instuctions that had been coupled with nice pictures of the operation. It really makes life much simpler. I can suppose it is a slight inconvenience to shoot snap shots in the midst of cooking in the kitchen as you may will often have gross hands and so i seriously appreciate the time and effort she put in to build this blogpost .

Having said that I’m inspired presenting my very own formulas in a similar fashion. Many thanks for the concept.

I had been fine tuning the initial formula to make it for the taste of my family. Need to say that it was a terrific outcome. They enjoyed the flavor, the thickness and loved getting a treat like this during a hectic workweek. They quite simply asked for more, many more. So next time I’m not going to commit the same miscalculation. I’m going to twin the amount to keep them delighted.

This Cooked pork belly is from 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.

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