Pork belly is a dish that brings comfort and satisfaction with its rich flavors and tender texture. Whether you’re new to cooking or looking for an easy yet impressive dish, this pork belly recipe is perfect. With its crispy skin and juicy meat, it’s sure to be a hit at any meal. Grab your ingredients, and let’s get started on creating a dish that will quickly become a favorite in your kitchen.
Steps
- Preparation:
- Dry the skin by placing the pork belly uncovered in the fridge overnight. If short on time, pat it dry with paper towels until it’s not tacky.
- Set the pork flesh-side up, drizzle with oil, and season with salt, pepper, and fennel powder. Rub into the flesh, ensuring even coverage.
- Foil Wrapping:
- Flip the pork belly so the skin faces up and wrap the flesh tightly with foil, forming an open box. This keeps the meat moist and allows it to cook in its own fat.
- Lightly oil the skin and sprinkle salt evenly across its surface for optimal crackling.
- Slow Roasting:
- Preheat the oven to 140°C/285°F. Roast the pork for 2 1/2 hours. At the 1 1/2-hour mark, remove from the oven to adjust and tighten the foil wrap as the pork shrinks.
- Continue roasting for another hour, allowing the meat to become tender while the skin remains supple but dry.
- High Heat Finish:
- Remove the pork from the oven and increase the temperature to 240°C/465°F.
- Use foil balls to level the pork so the skin is as horizontal as possible. Return it to the oven for 30 minutes until the skin is golden, bubbly, and crispy.
- Final Touches:
- Let the pork rest for 10 minutes after removing it from the oven to allow the juices to redistribute.
- Slice the pork belly and serve with your choice of sauces or sides, enjoying the perfect balance of crispy crackling and tender meat.
Ingredients
- 1 kg / 2 lb pork belly with skin on, not scored, 3-3.5 cm / 1.2-1.6″ thick
- 1 1/2 tsp olive oil, divided
- 1/2 tsp fennel powder or ground fennel seeds (optional)
- 1 tsp salt, divided
- 1/4 tsp black pepper
Nutritional Values
Nutritional Values for Slow-Roasted Crispy Pork Belly Recipe: Calories: 1313cal | Carbohydrates: 1g | Protein: 23g | Fat: 135g | Saturated Fat: 49g | Cholesterol: 180mg | Sodium: 661mg | Potassium: 464mg | Fiber: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
FAQ
- What is the key technique for achieving perfect crackling on pork belly?
- The most crucial technique is to ensure the pork skin is level during cooking. This can be achieved by propping up the pork with foil balls, allowing for even heat distribution and ensuring the entire surface crisps up uniformly.
- Why should the pork belly skin not be scored?
- Scoring the pork belly skin is unnecessary and risky. Scoring can allow meat juices to seep through, which can prevent the skin from crisping properly and result in rubbery patches. It’s best to avoid scoring to ensure perfect crackling.
- How can I prepare the pork belly skin to ensure it crisps well?
- To prepare the pork skin for optimal crispiness, dry it thoroughly and leave it uncovered in the fridge overnight if possible. This helps remove moisture, which is essential for achieving crispy crackling.
- What is the purpose of slow roasting the pork belly before increasing the heat?
- Slow roasting at a low temperature allows the meat to become tender and the fat to render, which creates a confit effect. This method ensures the meat is juicy and tender, while the final blast of high heat is what crisps up the skin.
- Can I prepare the pork belly in advance, and how should I reheat it?
- Yes, the pork belly can be prepared in advance. For reheating, it’s recommended to separate the crackling from the meat. Reheat the meat in the microwave and the crackling in a hot oven to maintain its crispiness. Alternatively, the entire dish can be reheated in a low oven after ensuring the crackling is dry and exposed.
Tips
- Avoid Scoring the Skin: For perfect crackling, resist the urge to score the pork belly skin. Even a small mistake can lead to meat juices rising and making the skin rubbery instead of crispy.
- Roasting Technique: Start by roasting the pork belly slowly at a low temperature to ensure the meat becomes tender and the fat renders. Then, finish by blasting it at a high temperature to achieve crispy crackling.
- Level the Pork: Use foil balls to keep the pork belly level during cooking. This ensures even heat distribution, which is crucial for achieving uniformly crispy crackling.
- Dry the Skin: For the best crackling, leave the pork belly uncovered in the fridge overnight to dry out the skin. If you’re short on time, pat it as dry as possible with paper towels.
Equipment
- Roasted Crispy Pork Belly recipe, focusing on items you might need to purchase:
- Baking Tray – A sturdy baking tray to hold the pork belly during roasting.
- Foil – High-quality aluminum foil to create the foil boat for wrapping the pork.
- Spice Grinder – If you’re grinding your own fennel seeds into fennel powder, a spice grinder or mortar and pestle will be needed.
- Rack – An optional roasting rack to elevate the pork and allow heat to circulate, which can be useful for achieving even cooking.
- Meat Thermometer – To ensure the pork is cooked to perfection, a meat thermometer might be useful, although not explicitly mentioned in the recipe, it’s often recommended for roasting.
