Description
A rich and unctuous dish made by slow-cooking pork belly in its own fat.
Technical
The Maillard reaction occurs between amino acids and reducing sugars, resulting in new flavor compounds and browning. The slow cooking process breaks down connective tissue and infuses the meat with flavor. The fat breaks down and becomes tender, resulting in a rich texture.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
richmeatysavorycaramelizedherbaceousroasted
Origin & History
Civilization
French
Era
Traditional
Region