This is a cut of meat that is sold at a low price in organic shops because it has a lot of ligaments and tendons. It is very tasty when slow-cooked.
1. Place lamb belly in a stew pot, cover with water, a cup of white wine, a heaped spoonful of miso paste, carrots cut into big wedges, 1 tbsp of fennel seed, a star anise, couple slices of ginger, bay leaf/onion/garlic. Bring to boil then simmer for 2 hours. Season with salt & pepper to taste during the last 15 minutes of cooking.
2.Before serving, add in shredded white cabbage and cook until soft, around 5 minutes.
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