pork belly

pork belly 2 kg (4 lb) boiled water 1.8 l (61 pt) pour hot water over the pork belly LEAVE 10 MIN leave it soften for 10 min cut the meat into pieces vegetable oil 20 ml (0.7 fl oz) butter 70 g (2.5 oz) in the pan with vegetable oil, melt the butter garlic 30 g (1.1 oz) Fry the garlic TO FRY 7 MIN Fry the meat 7 min on both sides mushrooms 200 g (7.1 oz) add sliced mushrooms and stir gently black pepper 1 g (0.0 oz) salt 3 g (0.1 oz) sweet paprika 3 g (0.1 oz) herbs of Provence 1 g (0.0 oz) Put the meat in the pan beer 300 ml (10 fl oz) pour in the beer COOK WITH THE LID 1 H braise under the lid for 1 hour potatoes 500 g (18 oz) water 1 l (34 pt) pickled cucumbers juice 100 g (3.5 oz) add salt TO BOIL 30 MIN Boil for 30 min pickled cucumbers 150 g (5.3 oz) finely chopped parsley red onion 1 pc dill 7 g (0.2 oz) scallions 7 g (0.2 oz) Green onion salt 3 g (0.1 oz) finely chopped pickled cucumbers mayonnaise 100 g (3.5 oz) add mustard mustard 30 g (1.1 oz) pickled cucumbers juice 20 ml (0.7 fl oz) pour the sauce into the bowl black pepper 1 g (0.0 oz) Season with black pepper and mix the salad Everything happens in a single pan, in which at the end, you will have both the meat and the sauce. If you do not have time for a side dish, you can manage with some good bread, with which to wipe up even the last drop of delicious sauce.