Braised Pork Belly with Butter Beans Recipe | Marco Pierre White


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  1. Yes, I would so eat that. I like it better when I can buy a sows belly with the buttons on, that is like heaven. I would like to try the same technique with a jowl from a sow hog.

  2. as he said with the onion, removing water then you remove the acidity, since those mentioned are liquid, the acid is not removed since they concentrate instead of cooked out as there is still water content in the braising liquid

    its like you cant make a proper tomato soup with raw tomato, no matter how much you cook it, it will still be acidic, you have to roast the tomato first, removing the water as well as the acid

    i suppose butter bean and the stock would tone down the acidity but still…

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