This time, yes. The recipe is overwhelming. Of the two-hour nap to aid in digestion.
It is dedicated to Pilar , Who loves stringing beads s everyday to make us a beautiful necklace and now will afford a culinary relief. Just for once.
Slow cooking makes you lose a lot of fat, yet not exactly a healthy dish. But fat has, for example, sausages, hamburgers and many fried foods. Or the pig .... We will not abuse
dishes well, but once, neither are we going to do much damage. Or so I think.
Moreover, the pig likes to walk.
The only difficulty with this dish is the time to elaborate, and has to be, do faster she ruin. Easier
, I say, can not be.
A pork belly in one piece, with bone (or boneless, if you fancy). 300 to 350 gr. per person.
Onions peeled, whole, enough so that the meat does not touch the bottom of the roasting pan. If large, can be cut in half crosswise, where they exceed the three fingers (about 5 cm.) Tall. And do not eat (O yes, if someone like).
white wine to cover bottom of roasting pan. (Or water if preferred). Salt
The photo piece weighed 3650 gr. and we had 7 people, this cold-skinless YES is good-for two people eating other day. On average, a piece so for ten guests.
You ask the butcher to cut you piece to fit your roasting pan or baking dish. and to make a diamond-shaped cuts in the bark, with sufficient depth of cortex thickness.
Peel the onions and place in bottom of pan. Squirt of wine (in my case was almost half bottle) generous enough to cover the bottom. Salar
rubbing the meat well on all sides.
hornoa Preheat to 160 degrees, enter (This is a Extremadura which I have not gotten rid), sorry: to put the meat in the oven and let it be done slowly for at least two hours. My roast was three hours long.
Do not even think to put the grill or your kitchen look like a machine gun.
fat have melted it all. The meat will become very tender and crispy crust.
are carved at the table. Is accompanied by roasted potatoes and applesauce, or as in this case, with a green salad.
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