Pork belly is an extremely fatty cut of meat. Cooking the belly slowly allows the fat to render down; this rendered fat then helps to baste the meat.Turning up the oven towards the latter stages of cooking results in a crisp skin, not dissimilar to that of cracklings, or skin, on a pork roast.While Wade Murphy, executive head chef at The Lodge at Doonbeg in County Clare, Ireland, likes to serve this roasted pork with caramelized quince, you could also serve the pork with baby potatoes, roasted with lots of butter and parsley, and Savoy cabbage, sliced thinly and sautéed with spring onions and small pieces of diced apple.
Chef Marcus Samuelsson shares his holiday recipes and pairings. The two different parts to this recipe complement each other well balancing the flavors between savory and sweet. He also suggests you pair it with the Penfolds Koonunga Hill Chardonnay.
This recipe, for home cooks, calls for store-bought ingredients. Although, it may take some time to make, but once you take a bit into the lobster roll and herb salad, you'll know that it was all worth it. Chef Marcus Samuelsson also suggests you pair it with the Penfolds Koonunga Hill Chardonnay for the best flavors.
Cook quince: Peel, quarter, and core quinces. Cut quarters crosswise into 1/8-inch-thick slices. In a 3-quart heavy saucepan bring quince, water, sugar, honey, lemon juice, and cinnamon to a boil. Reduce heat and simmer mixture, stirring ...
It's difficult to choose ripe quinces because their flesh, unlike that of other fruits, doesn't soften. You have to use your nose, sniffing out the heady floral fragrance that signals that the quince is ripe.