Pork belly recipe

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 lately have a little time, I had been looking on the web the other day. Looking for new, fascinating thoughts, inspirational meals that I have never used before, to impress my loved ones with. Searching for a while but couldn’t discover any interesting stuff. Just before I thought to give up on it, I discovered this fabulous and simple treat by chance. The dessert seemed so scrumptious on its pic, it required urgent actions.

It had been easy to imagine the way it is created, how it tastes and just how much my hubby might love it. Mind you, it is extremely simple to impress the guy in terms of puddings. Yes, I’m a lucky one. Or possibly he is.Anyway, I went to the webpage: Suncakemom and simply followed the precise instuctions that have been combined with impressive photos of the operation. It just makes life faster and easier. I could imagine that it’s a bit of a hassle to shoot pics in the midst of cooking in the kitchen as you may usually have gross hands and so i sincerely appreciate the hard work she put in to build this post .

Having said that I’m encouraged to present my personal recipes similarly. Thanks for the thought.

I had been tweaking the original formula create it for the taste of my family. I can tell you it absolutely was an incredible outcome. They loved the flavour, the thickness and enjoyed having a sweet like this in the midst of a hectic workweek. They quite simply asked for even more, more and more. So the next time I am not going to make the same mistake. I’m likely to multiply the volume .

This Boiled 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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