Ingredients
- 2 red onions
- 4 cloves of garlic
- 2 cm fresh ginger
- 1 piece of pork belly (preferably ibaïama, or, failing that, farm-raised pork)
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1 lemon cut in half
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coarse salt
- 15 cl of dry white wine
- 1 vegetable bouillon tablet
Preparation
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Preheat the oven to 240°C/gas mark 8.
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Peel and slice 2 red onions, 4 cloves of garlic and 2 cm of fresh ginger. Place them in an ovenproof dish and cover them with 1 piece of pork belly (preferably ibaïama, or, failing that, farm-raised pork), rind side up. Blot the rind with absorbent paper, let it dry for 10 minutes then rub it with 1 lemon cut in half.
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Cover it with a layer of coarse salt and bake for 1 hour. Remove the dish from the oven, remove the salt, add another layer and bake again for 30 minutes.
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Lower the temperature to 180°C/gas mark 6.
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Pour 15 cl of dry white wine into the dish, crumble 1 vegetable stock cube and top up with a little water if necessary, so that the liquid moistens the meat right up to the rind. Put back in the oven for 50 min, lower the temperature to 120 °C/th. 4 and continue cooking for 40 min.
