Looking for the easiest way to prepare pork belly or just had enough of roast pork? Get the pot ready to simmer together the flavors!

As I lately have some time, I was browsing on the internet yesterday. Trying to find new, challenging tips, inspirational recipes that I have never tested before, to astonish my family with. Searching for a while but couldn’t find lots of interesting things. Just before I thought to give up on it, I discovered this scrumptious and simple treat by chance. It looked so scrumptious on its pic, it required prompt action.

It absolutely was not difficult to imagine how it’s created, how it tastes and how much boyfriend will probably want it. Actually, it is very easy to delight the man in terms of desserts. Yes, I am a blessed one. Or maybe he is.Anyways, I visited the page: Suncakemom and simply followed the detailed instuctions that have been coupled with wonderful snap shots of the operation. It just makes life less difficult. I can imagine that it is a bit of a effort to take snap shots in the middle of baking in the kitchen as you may usually have gross hands therefore i sincerely appreciate the commitment she put in to make this post and recipe conveniently followed.

With that said I’m empowered presenting my own recipe in a similar way. Many thanks the idea.

I was fine tuning the initial recipe to make it for the taste of my family. I’ve got to tell you it had been an incredible outcome. They enjoyed the taste, the structure and enjoyed getting a sweet such as this during a hectic workweek. They basically requested more, a lot more. Thus next time I am not going to make the same miscalculation. I’m going to double the volume to keep them happy.

Boiled pork belly was first baked by SunCakeMom

Put pork belly, whole garlic, black pepper, bay leaf and the cooking salt into a big enough pot. There is room to experiment here with all sort of ingredients. Tomato, pepper, onion, parsley, lovage or marjoram will all deliver something unique to the end result.

Cook the pork belly for 1½ – 2 hours on low heat with the lid on then take it out to a plate.

Use a fork to hold the meat while dusting it around with paprika on all sides. A sieve would come quite handy but it can be done by hand too.

Dice the garlic up then sprinkle it on top. Serve it with salt and raw vegetables like tomato, pepper, carrot and salad. It can be kept in the fridge for at least a week and it’s ready to be used cold in salads or heated up with some cheese and eggs as part of a meal.