Ginger Ale-Braised Crispy Pork Belly Recipe 30/10/19, 1:13 Pm

Ginger ale-braised crispy pork belly recipe 30/10/19, 1:13 pm PARTNERED WITH Ginger ale-braised crispy pork belly ON SPECIAL 0:25 Prep • 3:05 Cook • 6 Servings • Easy Crispy on the outside and juicy in the middle. This ginger-ale braised pork belly will not disappoint and is perfect for a weekend roast. INGREDIENTS 1.5kg piece boneless pork belly 2 tablespoons extra virgin olive oil 2 teaspoons sea salt 3 brown onions, cut into wedges 1 cup Massel salt reduced chicken style liquid stock 2 cups dry ginger ale 4 whole cloves 8 garlic cloves, peeled 600g chat potatoes, halved 1 bunch baby (Dutch) carrots, trimmed, scrubbed 1/2 small red cabbage, cut into 6 wedges METHOD Step 1 Preheat oven to 250C/230C fan-forced. Place pork on a clean work surface. Pat rind dry with paper towel. Rub with 2 teaspoons oil. Sprinkle with salt. Place onion in the base of a !ameproof roasting pan. Place pork, rind-side up, on onion. Roast for 30 minutes or until the rind begins to crackle. Step 2 Reduce oven to 180C/160C fan-forced. Pour stock and ginger ale around pork in dish (do not pour over rind). Add cloves and garlic. Roast for 2 hours 30 minutes or until pork is very tender. Step 3 Meanwhile, line a large baking tray with baking paper. Place potato, carrots and cabbage on prepared tray. Drizzle with remaining oil. Season with salt and pepper. Bake for the last 1 hour 15 minutes of pork cooking time, or until golden and tender. Step 4 Transfer pork to a plate. Cover loosely with foil to keep warm. Skim fat from pan juices and discard. Strain juices from pan, pressing onions and garlic through sieve into a jug. Return to pan. Place over medium-high heat. Cook, stirring occasionally, for 5 minutes or until sauce has slightly thickened. Season with pepper. Step 5 Serve pork with vegetables and sauce. https://www.taste.com.au/recipes/ginger-ale-braised-crispy-pork…&c=bb9c06dc-7d80-4eeb-8133-4a2e5610c4dd/Pork%20belly%20recipes Page 1 of 2.

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Proposed Rules Federal Register Vol
37892 Proposed Rules Federal Register Vol. 73, No. 128 Wednesday, July 2, 2008 This section of the FEDERAL REGISTER Reading Room: You may read any by inactivating the viruses which cause contains notices to the public of the proposed comments that we receive on this them. issuance of rules and regulations. The docket in our reading room. The reading The Animal and Plant Health purpose of these notices is to give interested room is located in room 1141 of the Inspection Service (APHIS) has received persons an opportunity to participate in the USDA South Building, 14th Street and a request from a United States importer rule making prior to the adoption of the final for permission to import cooked pork rules. Independence Avenue, SW., Washington, DC. Normal reading room skins (pork rinds) from Brazil, a region hours are 8 a.m. to 4:30 p.m., Monday affected with FMD, SVD, ASF, and CSF. DEPARTMENT OF AGRICULTURE through Friday, except holidays. To be Such imports are not permitted under sure someone is there to help you, our current regulations. However, a risk Animal and Plant Health Inspection please call (202) 690–2817 before assessment 1 performed by the Centers Service coming. for Epidemiology and Animal Health of Other Information: Additional APHIS’ Veterinary Services program 9 CFR Part 94 information about APHIS and its indicates that pork skins cooked in the programs is available on the Internet at manner described by the requester are [Docket No. APHIS–2008–0032] http://www.aphis.usda.gov. not a potential pathway for entry of foreign animal disease agents into the RIN 0579–AC80 FOR FURTHER INFORMATION CONTACT: Dr.
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