FENNEL-CORIANDER PORK BELLY

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Martin Zwick
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FENNEL-CORIANDER PORK BELLY

#1 Post by Martin Zwick » May 21st, 2020, 12:20 pm

Simple (fool-proof!) and delicious.

https://www.wineberserkers.com/content/?p=5955

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Stay healthy,
Martin
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Martin Zwick
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Re: FENNEL-CORIANDER PORK BELLY

#2 Post by Martin Zwick » May 22nd, 2020, 12:12 pm

Of course I had some leftover from the pork belly. I made a sauce based on Babi Ketjap paste and added cubed pork belly. Served with rice and cold pork belly slices on top. Finally I added fresh coriander from the garden including a silky-elegant 2019 Hofgut Falkenstein „Niedermenniger Herrenberg“ Spätlese feinherb. TASTY


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Jared Wagner
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Re: FENNEL-CORIANDER PORK BELLY

#3 Post by Jared Wagner » May 22nd, 2020, 12:46 pm

Bravo! Both dishes look amazing!

Sarah Kirschbaum
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Re: FENNEL-CORIANDER PORK BELLY

#4 Post by Sarah Kirschbaum » May 22nd, 2020, 12:59 pm

This sounds great. I love pork and fennel! We make pork roasts with skin and thick fat caps rubbed in fennel three ways (seed, frond, powder) among other things.

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Martin Zwick
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Re: FENNEL-CORIANDER PORK BELLY

#5 Post by Martin Zwick » May 22nd, 2020, 1:17 pm

Sarah Kirschbaum wrote:
May 22nd, 2020, 12:59 pm
This sounds great. I love pork and fennel! We make pork roasts with skin and thick fat caps rubbed in fennel three ways (seed, frond, powder) among other things.
Good idea, Sarah. This reminds me that I have fennel pollen between all my spices. It will be only added shortly before serving.
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Martin Zwick
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Re: FENNEL-CORIANDER PORK BELLY

#6 Post by Martin Zwick » May 22nd, 2020, 1:20 pm

P.S. I also would like recommend caraway seeds for the rub, as pork&caraway seeds is very traditional in Germany
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Rick Joyer
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Re: FENNEL-CORIANDER PORK BELLY

#7 Post by Rick Joyer » May 22nd, 2020, 2:46 pm

Martin - amazing looking, as always. You inspired me to pick up a small ~4.5lb porchetta at the market today, and I'll riff off of your spice rub before putting it onto the rotisserie. Can't wait.

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Re: FENNEL-CORIANDER PORK BELLY

#8 Post by Scott Brunson » May 23rd, 2020, 5:04 am

Great looking dishes
Fennel and Coriander is my favorite 2-spice combination.
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Re: FENNEL-CORIANDER PORK BELLY

#9 Post by RichardFlack » May 23rd, 2020, 8:00 am

Yum. Must try. These are two of my favourite spices. (I often use with brown pepper for a sort of quasi Chinese three spice mix, I have one grinder permanently loaded with that for a quick blitz on pork chops etc with some thyme ).

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Martin Zwick
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Re: FENNEL-CORIANDER PORK BELLY

#10 Post by Martin Zwick » May 23rd, 2020, 8:30 am

There are thousands of YouTube videos regarding the perfect pork belly, but I am quite happy with my new version. My wife is not a fan of pork belly and I assumed she would only eat the veggies, even she ate 2 slices with great joy. The meat was juicy with a sublime flavor and a crunchy crust.

Fair to say next time I will make the criss-cross better and borrow me a carpet cutter from my wife. haha

BTW, this will be my new standard dish for guests. No stress and the whole work is almost done by the oven. Perfect

Please re-cook it. I am always happy for a different opinion and/or remarks for improvements.
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Martin Zwick
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Re: FENNEL-CORIANDER PORK BELLY

#11 Post by Martin Zwick » May 23rd, 2020, 8:37 am

P.S. I used organic DUROC pig from local farmers which is more expensive than the normal german pig by mass-production. Of course organic pig has much more flavor.
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RichardFlack
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Re: FENNEL-CORIANDER PORK BELLY

#12 Post by RichardFlack » May 23rd, 2020, 8:48 am

BTW, this will be my new standard dish for guests. No stress and the whole work is done by the oven. Perfect
That would be an interesting topic. What dishes do people cook when no-stress is important and we’re not going for Heston style pyrotechnics. For many on this board I suspect wine friendly is a factor and often simpler dishes show the wines best. Roasts of course, but also casseroles Bouef Bourgignon etc. We do BBQ Salmon on cedar plank a lot (3 guesses what spices lol) very easy but has to be timed properly.

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Martin Zwick
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Re: FENNEL-CORIANDER PORK BELLY

#13 Post by Martin Zwick » May 23rd, 2020, 9:06 am

RichardFlack wrote:
May 23rd, 2020, 8:48 am
BTW, this will be my new standard dish for guests. No stress and the whole work is done by the oven. Perfect
That would be an interesting topic. What dishes do people cook when no-stress is important and we’re not going for Heston style pyrotechnics. For many on this board I suspect wine friendly is a factor and often simpler dishes show the wines best. Roasts of course, but also casseroles Bouef Bourgignon etc. We do BBQ Salmon on cedar plank a lot (3 guesses what spices lol) very easy but has to be timed properly.

I think the pork belly works great with white and red wine. AND after 2 slices you feel a certain well-being, as pork belly is of course not a light dish. Perfect to establish cozyness for guests.
„ When this is all over, nobody will admit to ever having supported it“

David Frum

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