Slow Roast Pork Belly
BY
wtmax71
Maxime Chanite-Cross the pork belly skin
-saisoning and massage the skin with big salt
2) Cook
- Slice a hole fennel
- Crush 3 gloves of garlic
- In a cook trail , roast the fennel and the garlic with olive oil
- add fenel seeds, few star anis, couple of cardamone seeds and bay leave
- in the same trail, just seal the pork skin side down
- flip it over and add some fenel seed on the skin
- add some with wine on the side (not on the skin)
- let reduce, and add white chicken stock and stop before the skin
(For let the skin crispy)
- Bring it to boil
- Cook in the oven (180°C) for 2:30 hours
3) Sauce
- take off the pork off the trail and keep the juice
- take off the fat
-Bring the juice to boil and add a spoon of holegrain Mustard
-stir it up, bring it to boil for few minutes, saisoning.
DONE.