How does your country cook pork belly

Confit pork belly with a caramel crust ... Oh, my god!

Confit pork belly may not be the most appropriate and politically correct dish to be released in bikini season. Aaaber if it does is soooooo delicious... and stupidly bikini and barbecue season come hand in hand, I can't help it either. And if it is important to hide your bacon rolls under thick wool sweaters, you can wait until late autumn to cook again, drooling. All the others quickly made their way to the butcher they trust and get a nice piece of it Organic pork belly to cuddle and love.

Confused pork belly is not for cowards

Cooking in fat is called confection. So now it's out. Whenever “food porn” is mentioned in various food magazines or in the form of hashtags, we can speak of high-end platinum de luxe food porn with a swell of pride. Finest happy organic pig, that overnight in a spicy stain I was allowed to linger and then gently cook for another five hours in virgin olive oil ... at least arouses my interest.

When it cools down under weights after the cooking process (again overnight), then sear it briefly and finally caramelized with honey and powdered sugar I arrived at the whorehouse of my meat desires for a moment - platinum porn miles can be earned.

 

Things that can be used for confit pork belly:


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Recipe for confit pork belly - the ingredients:

  • 600 to 800 g organic pork belly
  • 3 coarsely chopped garlic cloves
  • 4 roughly chopped shallots
  • 5 star anise
  • 3 cloves
  • 6 allspice grains
  • 1 teaspoon black pepper (I'll use voatsiperyfery pepper here)
  • 120 g of salt
  • 60 g honey
  • 500 ml of water
  • 100 ml soy sauce
  • Olive oil (so much that the pork belly is well covered. That depends on the size of the mold!)
  • 1/2 teaspoon honey
  • 1 tablespoon of powdered sugar

 

Recipe for confit pork belly - the preparation:

  1. Mix the garlic, shallots, spices, honey, water, soy sauce and salt in a saucepan and bring to a boil. Simmer for 5 minutes and then cool.
  2. Put the pork belly with the stain in a zip-lock bag and let it rest overnight in the refrigerator. The pork belly should always be completely covered with the stain.
  3. Preheat the oven to 110 ° C. Remove the pork belly from the brine, rinse thoroughly and pat dry. Place the belly, skin side down, in an ovenproof dish that is only slightly larger than its contents. The more suitable the size, the less fat is needed to confit the pork. Heat enough oil to cover the pork belly in its shape at least 2 cm and cover with aluminum foil.
  4. Cook the pork in the oven for 5 hours until soft and tender.
  5. Using a pan lifter, carefully lift the pork belly out of the mold without breaking the skin or meat. Place on a board with the skin facing up. Tie about 30 toothpicks together with a rubber band. so that we now carefully perforated the skin. Work carefully! The layer of fat underneath should remain intact.
  6. Put the pork belly back into a baking dish with the skin side down, cover with cling film and weigh it down with a flat plate. I took a wooden board and put a dumbbell on it (I knew it would be useful for something at some point!). Chill in the refrigerator for at least 12 hours.
  7. Now it's into the final phase. Place the pork belly skin side up on a cutting board and cut into a square or rectangle. Heat three tablespoons of the confit fat in a non-stick pan and slowly heat the pork belly with the skin side down.
  8. Let the skin become crispy for about 14-18 minutes over low heat. I recommend a splash guard! Then turn briefly to heat the meat side as well.
  9. The pork belly is now back on a board, skin up. Brush thinly with honey and then cover with an even layer of powdered sugar. So thick that you can't see the skin underneath. Caramelize the sugar with a flambé burner until it is completely melted and browned in an amber color. Let the caramel layer harden. Turn the pork belly with the crème brûlée side down and cut into slices with a super sharp knife.

This goes well with sweet potato puree and some hoi-sin sauce!

 

Dos and don'ts for confit pork belly

  • Thorough skin care: The skin must be pierced immediately after confectioning. Then it is still nice and soft and it's very easy.
  • Stay cool: Before the skin is crispy, the pork belly must be pressed flat and allowed to cool.
  • Low an slow: Tanning takes time. There is no point in turning up the temperature. It just burns the skin. Depending on the thickness of the skin (every pig is different), this can take half an hour at a low temperature.
  • Caramelize: Get yourself a small “flamethrower” like you use for creme brullée. Don't get too close to the sugar layer with the flame. The same applies here: Hurry with a while
  • Prepare pork belly: If you confiscate the belly in advance, you can freeze it after pressing and cooling without any problems. When you want to get started plan 10 hours in which the stomach can slowly thaw in the refrigerator and another 2 hours in which it goes to room temperature.

 

Even more inspiration for meat lovers

Polpette Italiano

Wild bolognese

Beef roulades

Turnip stew

Bacon Jam

Char Siu Bao Buns

Noodle strudel

Game ragout

My Köttbullar recipe

Beef Bourguignon

Coq au Vin "Giselle"

Asia roast pork with star anise

Ravioli with oxtail ragout

Wild boar ribs

Veal cheeks

 

 

 

 

 

 

 

 

 

 

 

 

Reading - can you ever have enough cookbooks?


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For your recipe collection, here is the recipe to print out:

Confit pork belly with a caramelized crust

Marinated for a long time, tenderly cooked and a wonderful caramel crust - this pork belly is a poem!

  • 600 to 800 g organic pork belly
  • 3 coarsely chopped garlic cloves
  • 4 roughly cut shallots
  • 5star anise
  • 3cloves
  • 6 allspice grains
  • 1 teaspoon black pepper I use voatsiperyfery pepper here
  • 120g salt
  • 60g honey
  • 500ml water
  • 100ml soy sauce
  • Olive oil So much that the pork belly is well covered. It depends on the size of the shape!
  • 1/2 teaspoon honey
  • 1 tablespoon powdered sugar
  1. Mix the garlic, shallots, spices, honey, water, soy sauce and salt in a saucepan and bring to a boil. Simmer for 5 minutes and then cool.
  2. Put the pork belly with the stain in a zip-lock bag and let it rest overnight in the refrigerator. The pork belly should always be completely covered with the stain.
  3. Preheat the oven to 110 ° C. Remove the pork belly from the brine, rinse thoroughly and pat dry. Place the belly, skin side down, in an ovenproof dish that is only slightly larger than its contents. The more appropriate the size, the less fat is needed to confit the pork. Heat enough oil to cover the pork belly in its shape at least 2 cm and cover with aluminum foil.
  4. Cook the pork in the oven for 5 hours until soft and tender.
  5. Using a pan lifter, carefully lift the pork belly out of the mold without breaking the skin or meat. Place on a board with the skin facing up. Tie about 30 toothpicks together with a rubber band. so that we now carefully perforated the skin. Work carefully! The layer of fat underneath should remain intact.
  6. Put the pork belly back into a baking dish with the skin side down, cover with cling film and weigh it down with a flat plate. I took a wooden board and put a dumbbell on it (I knew it would be of use one day!). Chill in the refrigerator for at least 12 hours.
  7. Now it's into the final phase. Place the pork belly skin side up on a cutting board and cut into a square or rectangle. Heat three tablespoons of the confit fat in a non-stick pan and slowly heat the pork belly, skin side down.
  8. Let the skin become crispy for about 14-18 minutes over low heat. I recommend a splash guard! Then turn briefly to heat the meat side as well.
  9. The pork belly is now back on a board, skin up. Brush thinly with honey and then cover with an even layer of powdered sugar. So thick that you can't see the skin underneath. Caramelize the sugar with a flambé burner until it is completely melted and browned in an amber color. Let the caramel layer harden. Turn the pork belly with the crème brûlée side down and cut into slices with a super sharp knife.

This goes well with sweet potato puree and some hoi-sin sauce!

Affiliate links * As an Amazon partner, I earn from qualified purchases. Afiliatelink means that if you buy something on my recommendation, I will receive a tiny commission.

So, now to the oven, ready, go! I hope you enjoy the recipe for Mallorcan bread and look forward to your messages, suggestions, criticism and praise.

All the best for you and always a hand's breadth of water under your keel,

Your Anne

 

... and for everyone who, like me, are avowed victims of Pinterest, there is still something to pin 🙂

 

 

 

 

 

 

 

 

 

 

 

 

 

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