Pork belly, braised and slow cooked. Cooled then pressed for 48 hours. Finally, cooked skin side down. This is not a crackling dish (highly overrated in my opinion) this is a pork dish identifying the essence of delicious unctuous meat with a fully rendered, sticky skin. Sublime.
The pork
was braised in a mix of South East Asian
spices, served with Asian steamed buns (home made, they're fun), a
punchy salad of ginger and kaffir lime leaf , spinach and lime along with freshly
grilled prawns.
Ummmm???…yummmm!!!
No comments:
Post a Comment