Atul Sikand's Slow Cooked Pork Belly

Atul Sikand's Slow Cooked Pork Belly

Ingredients :
  • 500 Grams Lion Fresh Pork Belly (raw).
  • 2 Tablespoons Fennel Seeds.
  • 1 Tablespoon Black Peppercorn.
  • 6-8 Cloves Garlic.
  • 1 -2 Rosemary Sprigs.
  • 1 Tablespoon Olive Oil.
  • 1.5 Heaped Teaspoons Coarse Salt.
Process : 
  • Score the fat side of pork belly with evenly spaced full length cuts - 1/5th " deep.
  • Coarsely pound all the above ingredients and rub nicely into the pork belly - leave covered to marinate 4-5 hours or overnight .
  • Heat up a pan, without any oil, place pork belly (fat side down) to sear for about 5 minutes.
  • Remove and place pork belly in a dutch oven along with all fat and marinade. Bake covered at 180C for one hour. Then turn over baste with juices. 
  • Add 60 ml of white wine, some whole cloves garlic and 3-4 shallots to the pot. Cover and bake another 1 hour at 140C.
  • Allow the meat to rest for 20 minutes and dig in, it will melt in your mouth!


About Atul Sikand

Atul Sikand

Atul Sikand, one of the forces behind Asian Hawkers Market, is also the founder and moderator of Sikandalous Cuisine, one of Facebook's largest Indian recipe-sharing community of 27,000 members (and counting!), and a respected social media restaurant reviewer and influencer.


June 28, 2016 by South Delhi
Tags: pork belly
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