Slovakian-Style French Pork Belly with Pineapple Galette
A French-inspired dish featuring tender pork belly slow-cooked in a Slovakian-style brine with a sweet and tangy pineapple galette on top.
Ingredients
- ●2 pounds Pork bellyskin removed
- ●1 cup Slovakian brinesee note
- ●1 cup Dry white winesuch as Sauvignon Blanc
- ●2 tablespoons Brown sugaroptional
- ●4 Pineapple ringsfresh or canned
- ●1 sheet Galette doughhomemade or store-bought
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a large Dutch oven, combine pork belly, Slovakian brine, white wine, and brown sugar (if using).
- 3
Cover the pot and transfer it to the preheated oven. Braise for 2 1/2 hours, or until the meat is tender.
- 4
While the pork is cooking, roll out the galette dough to a thickness of about 1/8 inch.
- 5
Transfer the dough to a baking sheet lined with parchment paper.
- 6
Arrange the pineapple rings on top of the dough, leaving a 1-inch border around the edges.
- 7
Fold the edges of the dough up over the pineapple to form a crust.
- 8
Bake the galette in the oven for 20-25 minutes, or until golden brown.
- 9
Remove the pork from the oven and let it rest for 10 minutes.
- 10
Slice the pork into thick pieces and serve with the pineapple galette on top.