One 2 1/2 pound slab pork belly with skinġ/2 bunch flat-leaf parsley (about 2 ounces)ġ/2 cup garlic cloves, crushed, skin left onĬombine the ingredients in a large pot, cover, and bringing to a boil. We served it with pan seared scallops, halibut and cherry tomatoes salad.
This recipe was done following instructions on the book Ad Hoc at home by Thomas Keller. Then it can be sliced into smaller pieces and sauteéd to form a delicious crisp exterior while the center remains tender and juice.
Pork belly is a tough muscle, so it must first braised or confited for hours to tenderize it. Following our love for good food, last week we adventured to the magic of pork belly confit. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. 🙂 Have a safe trick-or-treating everyone! My husband’s birthday is in one week now and it’s my turn to brainstorm for his birthday meal! Last but not least, thank you Aunt Akemi for the beautiful flowers and birthday wishes. It’s pretty simple cooking yet the flavor was very complex. It requires some prep time, but mostly to brine the pork. We all enjoyed the dinner and I hope you will give this a try. My husband adapted the recipe a little bit but he followed pretty much the original recipe. If you are familiar with Thomas Keller and his legendary restaurants, then you probably guessed the pork tenderloin turned out fabulous and it absolutely did.
We had nice pork tenderloin in the fridge so he decided to make a recipe from his favorite cookbook, Thomas Keller’s ad hoc at home. He is more foodie than I am in terms of his knowledge on food and restaurants, and he enjoys cooking on special occasions as well as barbecuing on weekends. Happy Halloween everyone and Happy Birthday to me! Yep, my birthday is on Halloween, and today’s recipe was prepared by my husband last night as my birthday meal.
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