One rich French starter of finely shredded slow-cooked pork belly set in its own fat, with a small portion of toast.
70 gPork Belly
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
1 gGarlic
0.3 gThyme
25 gBread
0.25 cupWater
1.5 tspWhite wine
0.2 gBay Leaves
To tasteSalt
To tasteBlack Pepper
Heat the oven to 160 °C. Cut all the raw skinless pork belly into 2 cm pieces and put in a 200 ml ovenproof ramekin with all the crushed garlic, bay leaf, fresh thyme, wine, salt, pepper and 30 ml water. Cover very tightly with foil. Keep the remaining 30 ml water for topping up.
Braise at 160 °C for 150-180 minutes until the meat falls apart easily under a fork. Check every 45 minutes and add a little reserved water if needed to keep a small amount of liquid at the bottom; never let it dry out. Remove the bay leaf. If watery liquid remains, uncover and bake at 160 °C for 5-10 minutes until only the fat and a little concentrated meat juice remain.
Cool for 20 minutes. Shred all the meat very finely with two forks and mash the softened garlic through it. Mix in all the rendered fat and concentrated juices; none of the fat is discarded. Pack into a clean shallow small ramekin, cover and refrigerate for 120 minutes until cold and set.
Leave the ramekin at room temperature for 10 minutes while toasting all the bread in a dry pan until crisp. Serve the entire small ramekin with all the toast as one rich starter portion. No butter, pickles or extra bread is included; this portion is intended to be eaten now, not stored as a preserve.