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A masterful recipe for slow-roasted pork belly that features incredibly tender, succulent meat topped with a perfectly crispy and salty crackling. The dish is infused with aromatic fennel, star anise, and white wine for a deep, sophisticated flavor profile.
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Score the pork skin and rub thoroughly with sea salt. → Sauté fennel, garlic, and spices in a roasting tray, then sear the pork skin-side down. → Flip the pork, add wine and stock up to the skin level, and bring to a boil. → Slow roast at 180°C for 2.5 hours until the skin is crispy and the meat is tender. → Degrease the sauce with bread, stir in mustard, and slice the pork with a serrated knife.
Score the pork skin and rub thoroughly with sea salt. → Sauté fennel, garlic, and spices in a roasting tray, then sear the pork skin-side down. → Flip the pork, add wine and stock up to the skin level, and bring to a boil. → Slow roast at 180°C for 2.5 hours until the skin is crispy and the meat is tender. → Degrease the sauce with bread, stir in mustard, and slice the pork with a serrated knife.
A masterful recipe for slow-roasted pork belly that features incredibly tender, succulent meat topped with a perfectly crispy and salty crackling. The dish is infused with aromatic fennel, star anise, and white wine for a deep, sophisticated flavor profile.
Score the pork belly skin using the tip of a very sharp knife in long strokes, then rotate 180 degrees and cut again to create a diamond pattern.
Rub handfuls of sea salt generously into the skin and deep into the scored cracks.
Heat a roasting tray on the stove. Slice the fennel bulb and crush the garlic cloves.
Add olive oil to the hot tray, then sauté the sliced fennel and crushed garlic.
Add the fennel seeds, star anise, crushed cardamom pods, and fresh bay leaves to the aromatics in the tray.
Ensure the liquid level in the roasting tray stays just below the pork skin; if the skin is submerged, it will not become crispy.
Always bring the tray to a boil on the stove before placing it in the oven to ensure even cooking temperature from the start.
Using a serrated knife for slicing helps prevent the crispy crackling from shattering or squashing the tender meat.
The bread technique is a quick and effective way to remove excess fat from the roasting juices to create a cleaner sauce.
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