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Pork Belly
Cooked Slowly & Caramelised

When pork belly is cooked gently enough for long enough, some of the fat diffuses into the muscle tissue and makes it meltingly tender. During the subsequent roasting, a crispy crust forms, which in Chinese cuisine takes on a salty and slightly sweet flavour.

The picture shows slowly cooked pork belly and a glass of white wine.
© AWMB/Blickwerk Fotografie

Pairs well with