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Cantonese Braised Pork Belly with Dijon Mustard Sauce
A rich and savory Cantonese-inspired dish featuring tender pork belly in a dijon mustard sauce.
⏱150 min🍽4 servings📊hard
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Ingredients
- ●1 kg pork belly
- ●2 tbsp dijon mustard
- ●2 cups bisque
- ●4 slices polish rye bread
- ●1 tsp indulgent truffle oil
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Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the pork belly with salt and pepper.
- 3
Sear the pork belly in a hot pan until browned on all sides.
- 4
Transfer the pork belly to a braising dish and add the bisque, dijon mustard, and truffle oil.
- 5
Braise the pork belly in the oven for 2 hours or until tender.
- 6
Slice the pork belly into thick slices.
- 7
Serve the pork belly with the braising liquid spooned over the top.
- 8
Serve with polish rye bread on the side.