Voor de tweede wintermaaltijd in deze serie koos Chef Geert Elzinga een Varkensbuik met Hollandse Jenever. Eet smakelijk!
Porkbelly glazed with Jenever
500g belly
Boiled for 1 to 1and a half hours in salted water (1 liter 18g salt)
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Glaze:
500ml Jenever or gin
200ml water
75g brown sugar
3 cloves
1 tsp. grated ginger
Simmer for 15 minutes and strain
Cut the belly in pieces of about 3 x3 cm. To obtain small rectangular pieces only cut straight down not sideways
Brown the pieces in a little oil until crispy, then blast with the glaze and reduce until its creates a sticky film on the pork
Serve with piccalilli
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