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.


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 p.m.  
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 p.m.  
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 a.m.  
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 p.m.  
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 a.m.  

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