Galangal-Braised Pork Belly With Trout Roe

Whisk miso, kosher salt, honey, and 1/2 cup water in a medium bowl until smooth. Gradually whisk in another 1/2 cup water; add pork belly. Cover and chill 3 days.

Preheat oven to 325°F. Blend sugar, lime juice, galangal, and 1 1/2 cups water in a blender until smooth. Remove pork from brine and rinse off; discard brine. Place pork and galangal syrup in a large heavy pot. Cover pot, transfer to oven, and braise pork until tender and nearly falling apart, 3–3 1/2 hours.

Read the source article at Epicurious.com
By[]

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s