Roast Pork Belly On Pea Puree
- 1/3 cup kosher salt
- 1/3 cup sugar
- 2 2-pound slabs pork belly, skin removed
- 2 tbsp butter
- 1 tbsp shallots, minced
- 1 tbsp garlic, minced
- 2 cups English peas, shelled
- 1/2 cup white wine
- 3/4 cup stock or water
- 1 tsp kosher salt
- This recipe is gluten-free
- Produce
- English peas (2 cups)
- Garlic (1 tbsp)
- Shallots (1 tbsp)
- Meat
- Pork belly (2 2-pound slabs)
- Cooking & Baking
- Kosher salt (1/3 cup)
- Sugar (1/3 cup)
- Drinks
- Stock or water (3/4 cup)
- Dairy
- Butter (2 tbsp)
- Beer, Wine & Liquor
- White wine (1/2 cup)
Preparation
Read recipe preparation on userealbutter.com
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Recipe Stats
Published May 10, 2012 (9 months ago).
51 people saved this recipe.
