1 pork belly of about 3 kg
5 cloves of garlic, peeled
3 cups of white wine
1 cup of beef broth
1 tablespoon of cognac
Coverage:
2 tablespoons of gelatin in sheets
1/2 cup of cold water
2 cups of mayonnaise
1 pork belly of about 3 kg
5 cloves of garlic, peeled
3 cups of white wine
1 cup of beef broth
1 tablespoon of cognac
Coverage:
2 tablespoons of gelatin in sheets
1/2 cup of cold water
2 cups of mayonnaise
Season the pork belly with salt to remove excess fat and bone, then roll it back into its original shape using kitchen twine
Place the rolled pork belly in a roasting pan, add the white wine, garlic cloves with skins, and cover it all with foil
Roast in a moderate oven for about 2 hours or until the meat is tender
If it becomes too dry, add a bit more white wine
Remove the twine
Place the pork belly on a broiler pan set over a roasting pan
Mash the beef broth with cognac and spread it evenly over the pork belly
Prepare the aspic: soften the gelatin in cold water for 5 minutes, then dissolve it further in a double boiler, stirring until smooth
Add the mayonnaise and let it thicken slightly
Pour the mixture over the pork belly (the aspic will set quickly)
Garnish with carrot, hard-boiled egg, parsley, etc
Top with a little dissolved gelatin and water, then garnish with chopped gelatin made from beef broth
