Pat dry with paper towels, or let air-dry.Ĥ. Remove the pork belly (discard the brine) and rinse under cold water. Pour the brine into a container large enough to hold the pork belly and add the pork. This amount of brine is ideal for up to 4 pounds of pork.ġ. The brine can be refrigerated for up to 3 days. Remove from the heat and cool completely, then chill before using. Boil for 1 minute, stirring to dissolve the salt. One 2 1/2 pound slab pork belly with skinġ/2 bunch flat-leaf parsley (about 2 ounces)ġ/2 cup garlic cloves, crushed, skin left onĬombine the ingredients in a large pot, cover, and bringing to a boil. We served it with pan seared scallops, halibut and cherry tomatoes salad. This recipe was done following instructions on the book Ad Hoc at home by Thomas Keller. Then it can be sliced into smaller pieces and sauteéd to form a delicious crisp exterior while the center remains tender and juice. Pork belly is a tough muscle, so it must first braised or confited for hours to tenderize it. Following our love for good food, last week we adventured to the magic of pork belly confit.
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