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Braised pork belly with shallots
1 h active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 1165
  • Fat about 109g
  • Carbohydrates about 20g
  • Protein about 22g
This is needed
This is needed for 4 people
  • 800 g pork belly, score the fatty layer with a crisscross pattern
  • 1 tbsp clarified butter
  • 0.5 tsp salt
  • a little pepper
  • 6 shallot, cut in half
  • 2 garlic clove, squeezed
  • 2 red chilli, deseeded, finely chopped
  • 2 tbsp coarse cane sugar
  • 2 star anise
  • 1 dl soy sauce
  • 2 sprigs marjoram
  • 5 dl water
  • 1.5 tbsp Maizena cornflour
  • 2 tbsp water
  • 1 tbsp marjoram leaves
  • One casserole dish with a lid
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And that's how it's done
And that's how it's done
Remove the meat from the fridge approx. 1 hr. prior to cooking. Heat the clarified butter in a frying pan. Season the meat, brown all over for approx. 10 mins., only turning when a crust has formed. Remove the meat, reduce the heat.
Place the shallots in the cooking pot along with all the other ingredients up to and including the star anise, sauté for approx. 10 mins. Add the marjoram, pour in the soy sauce, simmer briefly. Pour in the water, bring to the boil, reduce the heat, return the meat to the pot along with the cooking juices.
To braise
Cover and braise for approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the lid and cook for a further 30 mins.
Remove the meat, pour the resulting jus into a pan, bring to the boil. Mix the cornflour with the water and add to the pan, stirring with a whisk. Reduce to a sauce for approx. 10 mins. Remove the star anise and sprig of marjoram. Carve the meat and serve with the sauce, sprinkle the marjoram leaves on top.

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