Gastronomixs

Pork belly poached with fennel

In this recipe, pork belly is cooked in stock with a generous amount of fennel and star anise. It adds a fresh note to the meat without compromising any of its fatty, rich flavour.

Pork belly poached with fennel

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Ingredients

300

g

celery stalks

600

g

fennel

240

g

onion

300

g

leek

300

g

carrot

6

 

star anise

5

l

water

1

kg

pork belly

3

tbsp

coarse sea salt

Preparation method

  • Slice the celery, fennel, onion, leek and carrot into pieces of equal size, approximately 3cm on a side.
  • Put the vegetables, the star anise, the water and the salt in a big pan.
  • Heat until just below the boiling point and let simmer on low heat. The temperature of the bouillon must be around 90°C. Steep for half an hour.
  • Add the pork belly and use a pot lid smaller than that of the pan to weigh down the pork belly and keep it from floating.
  • Cook the pork belly for two hours on low heat at a temperature of 90°C, keeping the temperature as constant as possible.

Serving suggestions

  • As a component in a composition, e.g. with fennel components or anise flavours.
  • As a component in a composition with cod or pike perch.
  • As a component in a composition with scallops.
  • Use the poaching liquid to make a stock or soup, and use the pork belly as a side dish.

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