Pork Belly Fondue

Table of Contents

Pork Belly Fondue Recipe

This recipe feeds 4

1/3 cup of white wine – any will do to be honest;
1 tablespoon of finely chopped garlic;
Fresh sprigs of Thyme;
Sea salt & cracked black pepper;
1 French baguette – slice it about half inch thick and cut that slice in to quarters;
1 pork belly – now you could just go to your hawker and cut this up to bite sized pieces (as I did this day), or follow a recipe – like ChillaxBBQ’s (OK this is an older version of what we do today, but hey, we have to have some secrets right?)
2 tablespoons of corn flour;
200g of grated Parmesan cheese;
200g of grated Beaufort cheese; and
200g of grated Gruyere cheese.

Here we go – here comes Pork Belly Fondue;

Place bread pieces on a baking tray. Drizzle with olive oil and a pinch of salt and pepper on to the bread. Then in to a 240 degree oven for about 10 minutes until the bread is browned and crispy;
In parallel take a saucepan and put in the wine, thyme leaves and garlic, and a pinch of salt and pepper, and bring to the boil;
Let this boil until you can’t really smell too much of the wine alcohol;
Then throw in the grated cheeses, corn starch, and another pinch of salt and pepper;
Melt that down and you are done;
You are ready to serve with your breads and bellies.

I used a little fondue server that I had recently purchased in a sale at Isetan. Pop that on a chopping board so you can also lay out the meat and bread. Serve her up. Ding dong!!! Now you could add chili to the cheese. Change Thyme to Rosemary. Blah blah blah. Have a go with the above recipe first and then go experiment guys.