Recipe for pork belly приготовления recipe with photo

Kitchen appliances and utensils

On the skin of the brisket (a piece weighing 1 kg), we make incisions along the diagonal with a sharp knife.
We turn the piece 180 ° and make cuts again, we get rhombuses on the skin. Rub salt into the skin so that it goes deeper into the cuts. Also rub with black pepper.
We put the baking dish on the fire so that it warms up, pour a little olive oil. Cut one fennel, put into shape, fry, stirring.
We clean 3 cloves of garlic, add to the fennel. Add some fennel seeds.
We put 4 stars star anise.
Pour 6-7 cardamom seeds. Place the breast with the skin down, well pressed. Turn the brisket over and fry.
From above, right into the cuts, again we sprinkle some fennel seeds. Pour 325 ml of white wine into the mold and let it boil a little, literally a few minutes, so that the alcohol evaporates.
Then pour the chicken broth - about 500 ml - so that it reaches only the skin. Let the liquid boil. We rearrange the brisket and boiling broth in the oven and bake for 2.5 hours at 180 ° C. During this time, almost all of the broth will evaporate, and the skin will be covered with a delicious crust.
Put the brisket on the board. In order to get rid of fat in the pan, put a piece of bread on the surface of the remaining mass, and stretch. Bread will absorb all the fat (then this bread can be fried in a pan, it will be very tasty). Add a teaspoon of mustard and mix, warm up a little and pour into the gravy boat.