Tuscan Pork Belly
The March, 2012 Daring Cooks’ Challenge was hosted by Carol, a/k/a Poisonive – and she challenged us all to learn the art of Braising! Carol focused on Michael Ruhlman’s technique and shared with us some of his expertise from his book “Ruhlman’s Twenty”.
Pork belly might be last year's news but I have finally cooked it for the first time. I cannot believe the complexity of flavours. It can also be a very easily prepared meal for a large group.
Slow roasted pork belly makes a lovely casual meal.
I seasoned it with minced garlic, rosemary, sea salt, and fresh ground pepper. I tied it to make it tightly rolled and then I roasted it at 325F for about 3 hours. Pair this with pan roasted baby potatoes and steamed asparagus for an easy peasey weekday meal.