Cooked pork belly with mustard sauce


Dinner tonight, April 29, 2016
Fast and delicious way to serve juicy pork, serve with bread, potatoes and salad , white rice can be an option as well
4 servings

  • 2.6 lbs. Pork belly , with rind on
  • 1 ½ tsp salt
  • 3-4 Bay leaves
  • ½ L. Pork boullion
  • ½ L. Heavy Cream
  • 1 Small glass of grainy mustard
  • 2 cups Chicken broth

1) Rub salt in between rinds on the pork belly, add bay leaves in every 4th rind ( or what that suits you ) Add the pork belly ( with rind upwards) on a rack in a wide frying pan and pure water / bouillon in the bottom of the pan. Add the frying pan to an cold oven and turn on 200ºC

Cook the pork belly for 11⁄2 time, until cooked through and the rinds is crispy. If the rinds are not crispy after 1 1⁄2 hour turn on the grill. Keep an eye on it at so it do not get burned, you don’t want that.

Meanwhile in saucepand whisk together heavy cream, mustard and chicken broth, bring to a boil, turn down heat to low and let it simmer on low heat while the pork is cooking. ( you can add 1 or 2 tsp cornstarch + water -mixed , if to thin) consistency of the sauce is up to you.

Let the roast rest for 10-15 min. before cutting of the rind. Serve the rind on the side with green beans or potatoes and green salad

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