Pork belly

Pork belly

By
From
The Beef Club
Serves
4
Cooking time
90 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
2 granny smith apples
2 onions
1/2 head celery
1kg fresh pork belly
330ml wheat beer
1 teaspoon cumin seeds
3 garlic cloves, finely chopped
1 teaspoon coriander seeds
3-4 sprigs thyme
2 bay leaves
Smoky sauce

Method

  1. Peel and dice the apples and onions. Chop the celery.
  2. Put the pork belly in a large bowl to marinate with the beer, apples, celery and onions. Add the cumin seeds, chopped garlic, coriander, thyme and bay leaves. Mix well, cover and leave to rest in a cold place for a day.
  3. Put everything into a stewpot and simmer very gently for approximately 1 hour, until the belly is very tender. Allow to cool.
  4. Cut thick slices of the pork belly and sear quickly in a frying pan over a high heat to brown them.
  5. Pour the smoky sauce into the frying pan with the pork, scrape the bottom of the frying pan with a wooden spoon and turn the slices over to coat well with sauce. Lower the heat and cook for a further 10 minutes. Serve.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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