Pork Belly with Curried Onion Stew, Parmesan Foam and Curry Leaves
I love pork belly crispy on the outside and tender beneath. This recipe will yield just that result almost without fail. I have made it a few times now, just to be sure of course!
The use of steaming it in the Varoma is a little trick I learned long ago, and it has been fantastic. Steaming it will help render the layers of fat, and you will then get a fantastic crackle. But watch it. A watched pork belly never burns. It is vital at the end that you take the time to crisp up the skin by watching it. Enjoy the video, I think it will help. As for that Curried Onion Stew...OMG. Seriously good stuff.
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