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| Crunchy belly pork with garlic sauce |
The best way to enjoy the taste and crunchy
texture of belly pork, and cooked like this it does not taste oily.
1. Bring to boil 2cm deep water in a pan
with 1 whole head of garlic (with skin on), salt, pepper, bay leaves, and star
anise.
2. Place a minimum 5cm thick slab of pork
belly in, turn around so that all sides have a minute in the boiling water.
Then place the pork skin side down, with a thermometer stuck in the upper
middle part that is above water. Simmer gently with the lid nearly closed until
pork reached 75˚C, around 45 minutes.
3. When pork cools down enough to handle,
cut into very thin slices, put them back into the liquid to flavor and keep
skin soft until serving.
4. Remove the flesh out of cooked garlic,
mesh up and season with salt and a little olive oil.
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