Another from Cut the cookbook by Josh Emmet. The crackling was just as I love it, chewy and perfect (it's personal I know but I like chewy not crunchy pork skin). The lemongrass in particular was beautiful and not something I've paired with pork belly before. I added star anise as I simply love pork belly and star anise. An elegant dish that would be just as good with pork fillet and the same combination of spices. The dashi adds a beautiful light touch that makes this a clean way to eat pork belly. I served it here with braised fennel.
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