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 surfing on the internet a few days ago. Looking to find fresh, stirring ideas, inspirational recipes that I have never tried before, to impress my loved ones with. Searching for a while yet couldn’t find too many interesting things. Just before I thought to give up on it, I ran across this delightful and simple treat simply by chance. It seemed so delightful on its photos, that required instant actions.
It had been simple enough to imagine the way it is made, how it tastes and just how much my husband will like it. Actually, it is rather simple to impress the man when it comes to treats. Yes, I am a lucky one. Or perhaps he is.Anyways, I got into the page: Suncakemom and used the comprehensive instuctions that were coupled with great photographs of the operation. It just makes life quite easy. I could imagine that it’s a bit of a effort to take photographs in the midst of cooking in the kitchen as you may normally have gross hands and so i really appreciate the hard work she put in to build this post .
With that in mind I’m empowered presenting my personal dishes in the same way. Many thanks for the concept.
I had been tweaking the original recipe create it for the taste of my loved ones. I can mention it absolutely was an awesome success. They loved the flavour, the consistency and enjoyed having a treat such as this in the midst of a busy workweek. They basically requested even more, a lot more. Thus the next time I am not going to make the same mistake. I am gonna twin the volume to get them pleased.
There are more Cooked 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.