Salt-Cured Pork Belly with Broad Bean Ragoût
Australian Gourmet Traveller Modern European main course recipe for salt-cured pork belly with broad bean ragout
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Cooking tools:
- Mixing bowl
- Non-reactive container
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- Skillet
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Ingredients
- Pork belly
- ½ cup sea salt flakes
- 2 tsp quatre épices
- 1 kg pork belly
- 1 onion, quartered
- 5 parsley stalks
- 2 bay leaves
- Broad bean ragoût
- 2 tbsp duck fat
- 5 golden shallots, thinly sliced
- 2 bulbs baby fennel, thinly sliced
- 1 kg frozen broad beans, blanched and peeled
- 250 ml chicken stock (1 cup)
- 2 tbsp tarragon leaves
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