The sauce is a reduction of the braising liquor. The fennel and apple were braised in the braising liquor. I took out the apples before they went toooooo soft and roasted them on top of the fire to finish them off (with a smear of duck fat). I just really do love pork belly this way when the skin is finished like chewy glass on it's second cook. Sprinkled with fennel seeds. Elegant, comforting and utterly delicious.
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