![]() Over a medium heat, continue to cook the pork belly in its own rendered fat.Avoid any solids from the bottom of the pan as these will burn! Spoon off as much of the fat as you can from the dutch oven and add it to the skillet with the pork belly pieces. Transfer the pork pieces to a large flat bottomed skillet. This will cook off the remaining liquid and finish rendering the pork fat. After 2 hours, remove the lid and cook the pork belly for another hour.Tip the marinade into a large dutch oven and spread the pork belly pieces in a single layer in the pan. Remove the pork belly from the fridge an hour before cooking. ![]() Add the pork belly and refrigerate while it marinates, for at least 1 hour and up to overnight.
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