Crispy pork belly in marsala reduction

This is time consuming as the pork belly (500g) is cooked 3 times.

Firstly, cut the pork belly into pieces that are about 1cm by 3cm and simmer for at least 2 hours alongside bay leaves, peppercorns, herbs and whatever else you fancy. Remove from the pan and dry completely before the next stage.

Once dry (or they will spit dangerously), deep fry the pork belly sections on 160c for about 60 seconds, this will be enough to completely crisp them up. Remove to kitchen roll when obviously browned and crunchy.

Finally, toss the cubes in a tablespoon of flour and put in a hot frying pan, immediately pouring 100ml of Marsala, a chefs pinch of salt and a pinch of sugar. Cook on a high heat to reduce until the sauce is thick and glossy.

Remove and serve immediately.


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