- Official Post
Cooked a chunk of pork belly last night as a test for a shoulder cook down the track. Came out pretty good and enjoyed the fennel taste.
Crunched up some fennel seeds, garlic cloves and pink salt in the mortar ( love clunking away on that) and rubbed into the pork. Then into a pan with some fennel bulb and white wine. The Akorn got another run tonight with the temp at 200c when the belly went in. Immediately choked it down to bring the heat back to around 100c which took quite a while to drop down to.
The skin of course was soft with this style cook but a quick tickle with the Looft lighter gave it a bit of crunch. Or you could pop it under the grill.
Was pretty good but when I reduced the pan juices down to make a sauce it became very salty which i put down to the salt from the wet rub. Might have to go easier on it next time.
Cheers, Wayne
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