Gastronomixs

Braised pork belly

Pork belly braised in the oven, so that it has a crispy top layer and is braised underneath.

Creation by Pim Stapper, student at Cas Spijkers Academie, Breda, the Netherlands.

Braised pork belly

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Ingredients

500

g

pork belly

1

 

fennel

1

 

onion

3

cloves

garlic

50

ml

Noilly Prat

50

ml

white wine

1

dl

chicken fond

Preparation method

  • Roughly chop the onion, fennel and garlic.
  • Cross-hatch the pork belly with a sharp knife and fry in an oven-proof frying pan
  • until golden brown. Remove from the pan.
  • Sauté the vegetables in the same pan until glassy.
  • Place the pork belly on top of the vegetables with the fatty side up.
  • Add the white wine and Noilly Prat and reduce to 1/3.
  • Add the chicken fond up to the fatty edge of the pork belly and bake in the oven at 160°C for 90 minutes to 2 hours.

Serving suggestions

  • Process the vegetables and the jus into a sauce to go with the pork belly.
  • As a component in a composition with onion, shallot and fennel.

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