👨‍🍳 Instruktioner

1. 1

   Preheat oven to 160°C (320°F).

   💡 Proffstips: Low and slow cooking is key for tender pork belly.
2. 2

   In a large, oven-safe pot or Dutch oven, sear the pork belly cubes over medium-high heat until golden brown on all sides. Remove pork and set aside.

3. 3

   Add the sliced onions to the pot and sauté until softened and lightly browned.

4. 4

   Stir in the minced garlic and cook for another minute until fragrant.

5. 5

   Return the pork belly to the pot. Add the prunes, bay leaves, allspice berries, and black peppercorns. Season generously with salt and black pepper.

   💡 Proffstips: Ensure prunes are distributed evenly.
6. 6

   Add enough water or broth to come about halfway up the ingredients. Bring to a simmer.

   💡 Proffstips: Using a good quality broth will enhance the flavor.
7. 7

   Cover the pot tightly and transfer to the preheated oven. Cook for at least 3 hours, or until the pork belly is extremely tender and falling apart.

   💡 Proffstips: Check liquid levels occasionally and add more water/broth if needed.
8. 8

   Remove from oven. Skim off excess fat from the surface if desired. Adjust seasoning.

   💡 Proffstips: Let it rest for 10-15 minutes before serving.