Time for pork belly again! This time seasoned with coriander, pepper and ginger.
After massaging the spices into the cuts in the pork belly it was put in the oven for six hours on about 160-170 °C.
As sides I steamed some fennel and pointed cabbage. And fried some onion and mushrooms in a lot of butter.
It all resulted in a quite nice and tasty dinner.
Have a nice dinner,
Cecilia & Magnus