For the love of food...the love of creating...the love of eating...with friends
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.
Labels: pork, vegetables
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Thanks for the inspiration!ReplyDelete
Looks absolutely fantastic! I've never made pork belly, but just may have to try it.ReplyDelete
It is an easy meal, and looks delicious!ReplyDelete
As soon as I can get some decent pork belly here, I'm going to be trying this recipe. Yours looks fabulous.ReplyDelete
This looks absolutely delicious! I will try your recipe soonest!ReplyDelete
Yum! I am suddenly inspired to drive to Saskatchewan! lol! Angei xoReplyDelete
Wonderful, Sarah! It must have been delicious!ReplyDelete
Great post:) I so enjoyed the pork belly and it was a first for me - so glad you enjoyed the challenge - well done! CarolReplyDelete
Mmmmm I love roasted pork belly and you seem to have all the best flavours with it. DianeReplyDelete
Una comida tentadora,exquisita y contundente,me encanta,abrazos hugs,hugs.ReplyDelete
I still haven't made pork belly, Sarah. This braising method looks perfect.ReplyDelete