Thursday, June 15, 2006

Braised Pork Belly


This was such a serenely simple dish to put together, and with such elegant results too. Lifted from J's copy of Think Like A Chef, it was a matter of chopping carrots, celery, a leek and an onions, cooking them in a skillet till tender, searing the slab of pork belly and then braising the lot in chicken stock. The resulting dish was a wonderfully tasty yet clean broth and meat that was sumptuously fork tender.

5 Comments:

Anonymous mae said...

We must've had the same craving occurence yesterday.. maybe even eating the pork belly at the same time, who knows? I can't be bothered to check the time difference! lol!

Sounds easy. Looks fab too.

10:15 pm  
Blogger fooDcrazEE said...

hmm....looks like pork belly is the in thing now ? lolz someone else cooks them too and i cant remember

12:25 pm  
Blogger J said...

hiya, looks lovely! surely the perfect excuse to go buy the book ;) can only imagine that now you've put the monster to bed, things must be hotting up a fair bit in your kitchen ;)

9:37 am  
Anonymous joey said...

That looks amazingly good! You have got a pork-lover here craving in the middle of the night! Yum...must do a pork belly dish soon :)

10:50 pm  
Blogger shaz said...

It looks fantastic. SOme time back I did a roast prok dish with a coffee glaze and my guests went ga-a over it!

10:14 am  

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