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Pork belly roasted in its own jus

A preparation method to cook pork belly with a taste of the Provence. The pork belly is cooked in foil to allow the aromas to blend together, producing a piece of pork with a fantastic flavour and an intensely flavoured jus. 

Makes 500g.

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Allergens and dietary requirements

  • Sulphite
  • Celery

Ingredients

1
kg
pork belly
500
ml
white wine
100
ml
white wine
1
bulb
garlic
4
sprigs
rosemary
1
l
chicken fond
as needed
olive oil
as needed
salt and pepper

Scale recipe

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