Franconian-Korean Pork Belly
11 h
Total Time
10 h 30 min
Cooking Time
20 min
Preperation Time
Ingredients
| 1.5 - 2 kg | pork belly with rind |
| coarsely chopped root vegetables (onion, carrot, celery) | |
| salt | |
| pepper | |
| approx. 1.5 l broth (vegetable dashi) |
Instructions
Step 1 of 4:
Season the pork belly all over, salt the rind generously. Place in a roasting pan with the root vegetables. Add broth (approx. 1–2 cm high, do not cover completely).
Step 2 of 4:
Place in the oven at 90–110 °C. Cook for 8–10 hours. Then remove and let cool completely. Strain the liquid and reserve for the sauce.
Step 3 of 4:
Remove the rind while cold. Cut into pieces, place on a baking sheet, and put in the oven at 220–240 °C until it puffs up and becomes crispy. Lightly re-salt.
Step 4 of 4:
Cut the cold belly into slices. To serve: Warm in the oven at approx. 160 °C, then flame with a blowtorch until roasted aromas develop.
