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Photos: Passport & Plate - Crème Brûlée Confit Pork Belly Pancakes

UNITED KINGDOM | Wednesday, 4 Mar 2015 | Photo Gallery | Scholarship Entry

INGREDIENTS For the pork: • ½ a whole pork belly, about 1½ kg (ask for the thin half), boned, skin left on • 2 x 350g jars goose fat (can be replaced with lard or sunflower oil) • A whole bulb of garlic, cut in half horizontally • Bunch of thyme • Bunch ... Read more >
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Tags: 2015 passport & plate: sri lanka

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