Looking for the easiest way to prepare pork belly or just had enough of roast pork? Get the pot ready to simmer together the flavors!

As I most recently have a little time, I had been looking on the web last week. In need of fresh, challenging tips, inspirational recipes that We have never tried before, to surprise my loved ones with. Looking for quite some time but could not find any interesting things. Just before I wanted to give up on it, I discovered this fabulous and easy treat by chance. The dessert looked so scrumptious on its pic, it required instant actions.

It was easy to imagine how it is made, how it tastes and how much my hubby will probably love it. Actually, it is very easy to please the guy when it comes to treats. Anyways, I got into the page: Suncakemom and followed the step by step instuctions which were accompanied by nice snap shots of the task. It really makes life quite easy. I could suppose it is a slight effort to take photos in the midst of cooking in the kitchen because you most often have gross hands therefore i sincerely appreciate the hard work she devote to make this post and recipe conveniently implemented.

Having said that I am inspired presenting my personal formulas in a similar way. Many thanks the concept.

I was fine tuning the initial mixture to make it for the taste of my family. Need to mention that it was an incredible success. They prized the flavor, the consistency and enjoyed getting a treat such as this in the midst of a busy workweek. They quite simply demanded lots more, a lot more. So next time I am not going to commit the same miscalculation. I’m going to multiply the amount to make them pleased.

This Pork belly recipe post was made possible by SunCakeMom

Put pork belly, whole garlic, black pepper, bay leaf and the cooking salt into a big enough pot. There is room to experiment here with all sort of ingredients. Tomato, pepper, onion, parsley, lovage or marjoram will all deliver something unique to the end result.

Cook the pork belly for 1½ – 2 hours on low heat with the lid on then take it out to a plate.

Use a fork to hold the meat while dusting it around with paprika on all sides. A sieve would come quite handy but it can be done by hand too.

Dice the garlic up then sprinkle it on top. Serve it with salt and raw vegetables like tomato, pepper, carrot and salad. It can be kept in the fridge for at least a week and it’s ready to be used cold in salads or heated up with some cheese and eggs as part of a meal.

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