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Franconian-Korean Pork Belly

Name: Franconian-Korean Pork Belly
Prep time: 20 min
Cook time: 10 h 30 min
Total time: 11 h
Yield: 4 portions
Ingredients: 1.5 - 2 kg pork belly with rind; coarsely chopped root vegetables (onion, carrot, celery); salt; pepper; approx. 1.5 l broth (vegetable dashi)

11 h

Total Time

10 h 30 min

Cooking Time

20 min

Preperation Time

Ingredients

4 portions

1.5 - 2 kg	pork belly with rind
	coarsely chopped root vegetables (onion, carrot, celery)
	salt
	pepper
	approx. 1.5 l broth (vegetable dashi)

Instructions

Step 1 of 4:

Season the pork belly all over, salt the rind generously. Place in a roasting pan with the root vegetables. Add broth (approx. 1–2 cm high, do not cover completely).

Step 2 of 4:

Place in the oven at 90–110 °C. Cook for 8–10 hours. Then remove and let cool completely. Strain the liquid and reserve for the sauce.

Step 3 of 4:

Remove the rind while cold. Cut into pieces, place on a baking sheet, and put in the oven at 220–240 °C until it puffs up and becomes crispy. Lightly re-salt.

Step 4 of 4:

Cut the cold belly into slices. To serve: Warm in the oven at approx. 160 °C, then flame with a blowtorch until roasted aromas develop.

Cookware used for preparation

Experience German engineering: the Fissler Original-Profi Collection® Round Roaster 28cm, two handles, high-domed lid, top view.

Original-Profi Collection® Roaster with High Dome Lid, 28 cm

€269,00

incl. VAT

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Fissler PrimeCut 18cm meat knife with precision blade made of stainless steel and dark wood handle, on a clean white background.

Fissler PrimeCut 18cm German-made carving knife with wooden handle on a dark board, sunlight highlighting its quality.

Fissler PrimeCut slicer 18 cm

€189,00

incl. VAT

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Fissler Acacia Cutting Board 45x30 cm, modern stripe design, antibacterial surface for precise and safe food preparation.

Acacia wood cutting board 45 x 30 cm

€89,99

incl. VAT

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