A good sauce enhances every meal!
- 1 liter pork belly stock
- 3 tbsp butter
- 3 tbsp wheat flour
- 1 tbsp soy sauce
- 5 drops worcestershire sauce
- 1 tbsp dijon mustard
- 1 tbsp lingonberry jam
The pork belly recipe I posted a few years ago has gotten extremely popular and thousands use it every year! The reason? Simple. It consistently gets perfect results when making pork belly. The stock that comes from steaming the pork belly is perfect for the best pork belly sauce. Roux, some taste enhancers and the stock creates an amazing sauce.
When using my recipe for pork belly, you get a lot of stock. This stock consists of vegetables, pork meat and beer. After steaming, the vegetables have done their job, I strain them out and keep the stock. You can keep it in the fridge or put it in the freezer for future use.
Get a pot and melt the butter on medium + heat. Wait till the butter turns brown, but don't burn it. When the butter stops bubbling you add the flour. Mix it together and stire till the roux has gotten a golden and nice color.
Warm up the stock and add a little bit of the roux. When you warm up the liquid before you add the roux it makes the sauce easier to make and you don't have to stire so much to keep it from clumping up.
Now we're going to add the taste enhancers. One of the most important ingredients is soy sauce. This enhances the flavor because of the salt and gives it an umami flavor.
Before I serve the sauce I add some Worcestershire sauce which brings in some acidity to the sauce. I also like to add mustard and lingonberry jam.
Now the sauce is soon ready to be served. It's important that you taste the sauce to know if you need to add more of some ingredients. The consistency of the sauce is also important. If it has cooked too long and gets too thick, add some water till you have the right consistency. This is a perfect sauce for a pork belly dinner. Good luck!