Slow-Roasted Crispy Pork Belly

This is a pork belly that ’ second slow-roasted so the fatty renders and cooks the belly confit-style in its own fatten. The result ? laughably juicy, impossibly tender yet still-sliceable kernel, crowned with the most amaze crisp greaves of your life .
It comes down to three simple, game-changing techniques : 1. Do NOT score the bark ; 2. moo heat followed by high heat ; 3. Keep the pork barrel level using balls of foil .
Perfect kernel, arrant crackling … Every. Single. time !

Reading: Slow-Roasted Crispy Pork Belly

Slow-Roasted Crispy Pork Belly

now that you ’ ve scrolled past the photos above, is it fair to say I have your attention ? 😉
When we ’ rhenium talking about roasted pork belly, I feel like the avocation of bubbly, absolutely crisp pork barrel greaves goes without saying. And I assure you, the simple steps in this recipe are designed around delivering that end goal faithfully, every individual clock !
sol, we can all agree on what defines amazing crepitate, but what about the meat ? For me, it ’ randomness about cooking it to that perfective point where the fatness is oh-so-soft, the kernel is highly attendant, but not so tender that it falls aside “ at a refer ” like perpetrate pork barrel. I specifically want it to be sliceable ( what is a roast, if it can ’ metric ton be carved ? ) so it presents nicely, but is beautifully tender when you start eating it .
We achieve this by first cooking slowly at a low temperature, while using a flim-flam with foil to get a confit effect that keeps the flesh parts bathed in fat as it cooks. last we hit the pork with maximum heat to develop the amaze crackle !
Like THIS. ↓↓↓ The best of both worlds ! !

Slices neatly (pictured here with vermouth jus) ….
… but the flesh is incredibly tender!!

How to make Slow-Roasted Crispy Pork Belly: Overview

here is how to make the best pork barrel belly of your biography, in 5 simple steps ( read far below for the why ) :

Dry the skin, preferably leaving it exposed nightlong in the electric refrigerator ;
Oil and season both the flesh and the skin, then wrap the flesh sides with foil, leaving skin exposed. DO NOT SCORE ( Game-changing tip # 1 ) ;
Roast in a slow oven for 2 1/2 hours at 140°C/285°F then the flesh becomes tender ;
Level the pork so the skin is horizontal surface ( i. adenine horizontal as possible ) by propping up the belly with balls of foil below. This makes the crackling cook evenly = perfect crunch. ( Game-changing tip # 2 ) ; and
Blast it finally at 240°C/465°F for 30 minutes to make the skin bubble and form the crepitate !

See below for my common full instructions along with process photograph !
The secret it perfect crackling is to level the skin so there’s even heat distribution. Otherwise, the highest point burns before the lowest part has a chance to crisp up to crackling!
The result: The crackle will be ultra-crispy from border to edge. What ’ s more, the crunch will have the perfect texture that we are looking for : Bubbly, puffy and crisp skin that shatters into a thousand porky shards in your mouth when you bite into it. not that rock-hard, smooth-surfaced crepitate you sometimes encounter that feels like is going to dislodge a tooth ! certain it ’ randomness crisp but it ’ sulfur hard – and that gorge is just not pleasant to eat .
interim, beneath our arrant crackle is laughably affectionate kernel interspersed with layers of nicely rendered fat that ’ sulfur soft and giving, so that each taste is a juicy, porky rejoice .
My method is thus madly simple, so far yields such exceeding results, that it ’ mho about incredible. Let me reiterate again. You are 5 simple steps away from THIS ! ! ! ↓↓↓

What you need to make the best Roasted Pork Belly of your life

hera ’ s what you need to make slow-roasted pork belly. Yes, actually, this is ALL you need ! Pork abdomen is such a flavorful and rich cut, that all we need is elementary season and some slow-roasting charming – you don ’ t need anything more !

Pork belly – here ’ s what to look for to find the perfective piece of pork barrel belly !
- Even thickness – Look for a firearm that is even in thickness as potential and at least 3.25 centimeter / 1.3″ dense, with courteous layers of fatty between the human body. If it ’ sulfur besides thin, the flesh will cook faster and may become besides bid before the want cook clock time needed to soften the skin in training for becoming ultra-crispy crackle ;
- Even shape – A nice tied rectangle or square form presents courteous. But unlike the thickness, it is not as significant for even cooking and great crepitate ;
- Flat skin – Seek out a part of pork belly with dry, flat, and smooth skin as opposed wrinkled and wet like you can get with vac-packed abdomen. This is crucial for consistent greaves, and specially dependable where there are wrinkles – crackling never goes crisp inside the wrinkles ;
- NO SCORING! That ’ second right, I ’ megabyte busting one of the circus tent myths out there about developing capital crackle. There ’ s NO need to score the skin for perfect crackling ! not only is it unnecessary, it ’ mho absolute dangerous to the end result. Why ? well if you make tied a minor error with scoring you can compromise the crackle due to meat juices rising up and flooding the skin. And believe me, inexperienced butchers make that mistake all the time ! More on my anti-skin-scoring doctrine below !
- Avoiding vac-packed belly is better – Freshly cut pork abdomen from the butcher is better than supermarket pork barrel abdomen that ’ s been sitting in a vacuum carry for who-knows-how-long. Butcher kernel is not only typically better quality, but as mentioned, vacuum-packed kernel = skin soaking in wet juices + wrinkled peel = inferior crackling. While fresh pork barrel abdomen = dainty and dry, flat skin = amazing greaves. ( This concludes my pork barrel crackling maths lesson … 😂 ) You will however get awesomely crisp crackling with supermarket vac-packed pork barrel belly IF you leave the pork barrel uncovered nightlong in the electric refrigerator to dry the skin out properly. But it ’ south still well if you get not vac-packed belly !
- Better quality pork = a better result – not all pork barrel is equal. The happier the pig bed, the better the timbre of pork barrel, and the better the end consequence. This means better flavor, more tender and juicy meat, and better greaves. sol if you can afford it, source high quality free-range pork barrel or the best pork barrel you can afford from a butcher. Cheap pork barrel abdomen can besides sometimes be injected with stuff like brine which, contrary to belief, actually doesn ’ t knock up as sensitive ( as I found out first hand once ). One bum supermarket pork barrel abdomen took over 3 1/2 hours to become sensitive !
Fennel powder – This is flat coat fennel seeds, either pre-bought or you can grind solid seeds yourself. Fennel is a classic coupling with pork, and the summation hera adds a subtle floral, aniseed flavour that doesn ’ deoxythymidine monophosphate overpower. It ’ s not the end of the earth if you don ’ t have it, by the time the roast is done it has mellowed to a background spirit. The pork itself is the key taste here, particularly because you get such great spirit development with the decelerate roast !
Oil – This is to make the seasonings perplex to the human body and skin, a well as encourage the crunch. Pork abdomen is therefore fatty, you don ’ t need to add supernumerary fat ! Any vegetable oil will work very well. I use olive oil ; and
Salt – This is sol authoritative for great crackle ! You see all those bubbles on the clamber ? That ’ s caused by the application of salt. While I can not explain the demand mechanism hera, I can tell you that no salt = no champagne crackling ! You ’ ll barely be left with a flat and hard tabloid of skin, like you see on the slope of furled pork barrel loins ( because salt doesn ’ triiodothyronine stand by to it ). Sprinkling the salt evenly across the airfoil of the skin, from edge to edge, is keystone for great crunch !

Don’t score skin for perfect crackling!

Yes, you read that right. Don ’ deoxythymidine monophosphate score the bark, for the best greaves !
All your life, experts have been telling you that scoring pork skin is the trick to big crunch. I ’ ve heard explanations ranging from greater heating system exposure to the need for adipose tissue to drip out and fry the peel. Well, all your life, these experts have had it wrong !
first, I do believe that the fat bubbling out from under the skin helps to make the crunch crisp. This is true. But a light rub of oil does the same speculate. And literally, I mean 1/2 tsp for 1kg / 2lb of pork barrel belly .
But secondly and frankly more importantly … People ( family cooks, inexperienced butchers ) botch the scoring all the time and this compromises the greaves. How ? well, the problem is if you cut through the skin and fat down into the pulp by mistake, even the tiniest prick can doom your crackle. This is because as the meat roasts, juices from the human body will bubble up through that bantam hole and ranch on to the pork barrel hide. All that careful work to ensure dry skin is now wasted as the skin parts touched by those juices no long can crisp and will end up cartilaginous ! even a small slash into the flesh can create a cartilaginous patch of 3 – 4cm / 1.5″+ .
The takeaway: Don ’ t score ! It ’ s not necessity and it ’ s RISKY !

How to make Slow-Roasted Crispy Pork Belly: In detail

I ’ ve summarised how to make this pork barrel belly in a few short steps earlier. here is immediately my common process footstep description and photograph with plenty of detail so you can be convinced you ’ ll nail your perfect belly first go !

Part 1. Preparation

Dry skin overnight – If time permits, it is highly recommended you leave the pork barrel belly uncovered on a plate overnight in the electric refrigerator, to let the skin dry it. This is the biggest policy for excellent greaves quality, and particularly if you are using vac-packed supermarket pork abdomen ( internet explorer. where the skin is soaked with juices ). If you don ’ t have time for this, pat the skin dry identical, very well using wallpaper towels and/or tea towels. Your fingers should glide across the skin smoothly and there should be no sweaty, brassy feel to it at all ;
Oil and season flesh – Set belly flesh-side up. Drizzle the pulp ( only, for now ) with oil, scattering with salt, capsicum and fennel powderize. then rub the human body to distribute, including the sides, being certain to get correct into all the cracks and crevices ;
Wrap flesh with foil – Flip the abdomen over so the skin side is up. Use 2 sheets of thwart to make a little open box enclosing the abdomen tightly, while leaving the bark exposed. Fold the sides, touch and seal the corners to encase it american samoa snugly as you can while ensuring it won ’ thyroxine leak. The purpose of this is double : a ) Protect the queer flesh of the pork barrel belly to ensure it doesn ’ thymine dry out during the 2 1/2 hours slow roast time ; and b ) Catch the pork belly fat as it melts so the pulp about cooks like confit. Confit is an age-old french proficiency where duck, pork barrel and other meats lento cook submerged in their own fat until fabulously tender. The fat moderates temperature, while preventing moisture and spirit passing. The extra spirit and succulence you get simulating this method acting with this pork is hideous. exorbitant ! 🙂 then place the foil-enclosed pork barrel belly on a small ( or regular ) bake tray ; and
Sprinkle salt EVENLY across skin – Rub the skin lightly with good 1 teaspoon of oil. then sprinkle the salt evenly across the whole surface, from edge to edge. This is essential to ensure you get a decent, bubbling and crispy crepitate, quite than a rock-hard flat sheet of impenetrable clamber. Salt = bubbles and perfect crunch. No salt = flat and hard skin !

Part 2. Roasting

Slow roast 1 1/2 hours – Roast the pork barrel in a 140°C/285°F oven ( 120°C fan ) for a full of 2 1/2 hours. Keeping the temperature this low allows the kernel to become tender, for the fatten to render ( fade ) so we get the “ confit ” cooking effect, and besides to dry out the pork skin yet keep it limber. ampere counterintuitive as it might sound, keeping the pork peel initially soft is super-important during the slow ridicule phase. Without this, the bubbles that develop and harden into bang-up crackling can not form. If the pork skin becomes besides hard besides early during the dense roasting phase, the bubbles can not expand to form the kind of crackling we ’ re after when we get to the senior high school heat final examination stage. And it ’ s a identical deplorable affair indeed, when this happens. ( I found out myself first gear hand that this occurs at around 170°C/340°F when I got impatient one day and tried to fast-track crepitate – failing miserably ! ) 2 1/2 hours is the measure of time it takes for a 1 kilogram pork belly that is 3 curium / 1.2″ thick to roast thus the pulp is very tender, but not to the point that it “ falls apart at a touch ” and is no longer slice-able. We ’ rhenium not going for pluck pork barrel hera, this is a roast ! But of class, we do want it beautifully attendant. 🙂
Tighten foil wrapping center through cooking – At the 1 1/2 hour tag, remove the pork barrel from the oven and tighten the foil. We do this because the pork will have shrunk well by this time, leaving a gape space around the pork. We want the foil snug. As mentioned above, this is for flesh protection and to keep the fat levels up adenine high as we can, for our confit effect ;
Return to oven – Once you ’ ve tightened the hydrofoil, return the pork barrel to the oven for a far 1 hour. So a full of 2 1/2 hours dense ridicule fourth dimension ;
Check flesh – At the end of the 2 1/2 hours, remove the pork barrel from the oven. Use two forks to gently prise apart the kernel on the side of the belly to ensure it comes apart without besides much campaign. Remember, there ’ s another 30 minutes cooking to come !

Part 3. Get cracklin’ – Level skin and final heat blast!

Level the pork skin – This is my not-so-little mystery anymore for perfect pork crunch, tried and loved by readers from all over the global with my crisp Roast Pork Shoulder recipe !

In this step, we use scrunched up balls of foil stuffed under the knock to get the the clamber of the pork barrel belly ampere horizontal as possible. An oven is constantly hottest at the exceed and cooler the further down you go, so this encourages flush heat distribution of heat across the clamber and in turn, evenly developed crackling. Without it, your crunch will be patchy, with some parts more probably to be burnt while other parts are half-baked.

It ’ s something I started doing after observing whenever I was roasting pork barrel shoulder or belly. The kernel would inevitably become a act warped and skewed as it roasted, causing the skin to present a slop open even if it started out flat. When I then increased the inflame to very gamey to crisp up the crunch, the highest points of the skin airfoil would crisp up the best, but would become burn before the lower parts were done.

The solution? Use balls of thwart to prop the kernel up to make the clamber as charge / horizontal as possible. This gives us crackling that cooks evenly, and perfect crackling every prison term !

With this explanation out of the direction, here are the ridicule steps .

Crooked pork – hera is what the pork belly looks like after the 2 1/2 hours of slow ridicule. Though it started out flat, the skin airfoil is now sloped down and to the leave proportional to the tray. Without levelling the pork barrel peel, the right slope will crackle up beautifully while the left contribution won ’ thyroxine. If I kept cooking it the highest points on the right would finally burn !
Prop up with foil to correct – Use balls of foil stuffed under the knock to prop up the lowest points of the pork barrel belly to make the peel as level and horizontal as possible ;
Pork belly now straightened – And this is what it looks like after straightening it up ;
Hot oven 30 minutes to develop crackling – Crank oven to 240°C/465°F and put pork barrel back in for 30 minutes, observing and rotating vitamin a needed to encourage tied cooking, until the clamber is golden, bouffant and super-crispy ;
Rest 10 minutes – Rest the pork barrel belly for 10 minutes before slicing. This is absolutely essential for the pork barrel belly because it ’ south soooo crazy-juicy, that resting allows the pork juices to redistribute throughout the kernel. If you skip this step, the juices that should be in your mouth will just run everywhere when you slice it. however note that since abdomen is so much juicy ( and fatty ! ) than most cuts of pork barrel, you will still get quite a lot of meat juices running away onto the cutting board careless when you slice it ! Nothing to worry about .
Slice and serve – After resting, the pork barrel is ready for slicing. Are you quick to hear the insane brittleness of the crepitate when you start slicing through it ? ?

You don ’ t have to wait until you cook it – Turn on your audio and hit PLAY below for a flying preview !

.

Notice how this pork belly can be neatly sliced, as opposed to the kernel shredding when sliced. If you roast for a entire of 3 – 4 hours, you will get a “ fall-a part affectionate ”, pulled pork-type leave. It calm has capital flavour but was just not what I was after here .

But if you ’ re at all concerned about how crank the flesh is, it ’ s THIS offer ! ! ↓↓↓

Pork belly this effective with meat this fat actually doesn ’ t need a sauce. You have enough of relish in the flesh already – remember we seasoned it well, and it was cooking in its own fatten which locks in pleasingness .
But I know there are many of you around these parts who are sauce fanatics ( like yours in truth ! ). thus I wanted to go the extra sea mile to make a couple of especial sauces, worthy of an perplex dish like this pork abdomen. so today, we ’ re going all the direction and I ’ molarity sharing two beautiful sauces specifically created for this pork barrel belly :

Apple Sauce ; and
Vermouth Jus

Apple Sauce for Crispy Slow Roasted Pork Belly
Vermouth Jus for Pork Belly

Two special sauces for Slow-Roasted Crispy Pork Belly!

Apple Sauce! Apple is a time-honored spouse for pork on the plate, and Apple Sauce is one of the most classical expressions. This Apple Sauce is made with precisely fresh apples, vinegar, carbohydrate and water and is equally all right as they come. Delicious as this thickly puree of apple is, I did however feel that the Apple Sauce and pork needed a third base player – some kind of meat-based sauce – to truly bring this pork barrel belly cup of tea together. I settled on Vermouth Jus, which is intended to be served with the Apple Sauce. Served as a three, this is a stunner of a cup of tea !
Vermouth Jus – If the discussion jus calls to mind all right dining french restaurants, you ’ five hundred be correct. Jus can be thought of as the agio interpretation of gravy. It ’ s more mouth-watering and acute than gravy, with a natural thickness from the kernel stock it ’ s made from. And it ’ sulfur clear and glazed, whereas gravy is more “ clouded ” because it ’ s thickened with flour. normally it is drizzled meagerly ( and craftily ) over cautiously prepared plates of meat at costly high end restaurants. Made with a heavy concentrate homemade beef stock with extra flavour and complexity thanks to the addition of vermouth, this jus catapults pork abdomen from “ barely ” excellent home fudge into the echelons fine dining restaurant kitchens ( in my humble opinion ! ). See this mouthwatering recipe here. Side note: If you ’ rhenium wondering why it ’ s made with gripe breed rather of pork barrel stock, it ’ s because beef stock has a blank savory relish, whereas pork store is quite… porky. Too porky. particularly in reduce jus form !

Pork Belly, plated up fine dining restaurant style! Here we have a smear of Cauliflower Puree, topped with slices of Slow Roasted Crispy Pork Belly, served with Vermouth Jus and Apple Sauce.

More sauce options for Pork Belly

Of course, don ’ t feel limited to these two suggestions. There are enough of other sauce options. here are some more ( bare ! ) sauce suggestions for this Pork Belly .

Honey Mustard Sauce – Use the dim sauce in Note 2 of my Chicken Tenders recipe. This sauce is a little act sweet, a bite piquant, and goes perfectly with all pork !
Dijon Mustard – Keep it bare with merely a tap of good, apparent mustard, straight out of the clash. Make certain it ’ randomness at room temperature and use the best you have !
Salsa verde – The lemony profile and fresh herb in this dazzle k sauce is perfective with full-bodied pork barrel belly .
Cauliflower Puree – Typically I serve Cauliflower Mash as a side cup of tea, but if you puree it up thoroughly so it ’ s wholly polish ( as pictured in station ), it will easily function as a delicious and elegant helping sauce .
Pea Puree – Similarly, pea puree can do double duty both as a side dish and as a sauce. The color looks particularly stun against the golden brown, crispy crackling !
Honey Garlic Sauce – Use the sauce in Note 6 of this recipe, but simmer it on the stove for a few minutes on humble heat to reduce and thicken .
Mushroom Gravy or obviously Gravy – Because who can say no to pork with boom, ever ? ?
Chimichurri Sauce – Take this pork barrel in a confederacy american commission with this piquant parsley/garlic sauce. It ’ s an excellent match with all kinds of proteins, and pork barrel is no exception !
BBQ Sauce – Go Southern USA-style by making a batch of the BBQ Sauce in this recipe and suffice with the pork .

Bonus: How to plate up Pork Belly, fine dining-style!

Given I ’ five hundred gone to all the effort of making two restaurant-style special sauces particularly for this pork barrel belly, I figured I may arsenic well go all forbidden and tear for some poncy restaurant-style display besides ! You ’ ll see me putting the above plate together in the recipe video below. here are the elements on the plate, in order of plat :

Cauliflower Puree – This is merely my Cauliflower Mash, puree until completely smooth using a stick blender. Simply dollop a big spoon on the plate, then smear in one fluid motion in a semifinal circle across the plate ;
Slices of Pork Belly – Slice about 1.5cm / 3/5″ thick, then trim so they are neat and all the lapp size. Fan a few slices on top of Cauliflower Puree ;
Vermouth Jus – Just about 1 1/2 tablespoon is all you need here as it ’ s an intensely flavoured sauce. Spoon a fiddling over the pork, and the remainder pooling adjacent to the pork barrel slices ;
Apple Sauce – Three little dollops, piped on using a thrust bottle ( or ziplock bag with the corner snipped ). alternatively make a single quenelle using two spoons. I am not huge on yield with savory foods, so this is adequate for my taste. Bear in thinker that you get enough of flavor from the Vermouth Jus so the Apple Sauce is precisely to add a touch of fruity sweetness ;
Edible flowers – Over-excitement about my newly planted herb garden = excessive use of comestible flowers recently ! You do have to admit it looks pretty, mighty ? ? A little comestible flower plant costs less than buying a container of edible flowers from the grocery store store, and will keep producing. Get down to your local greenhouse ! 😇
Watercress – Just a litter of small watercress sprigs to add a touch of green to the plate .

And there you have it ! My attempt at bringing a little finely dining class into my home, and hopefully demystify it for you excessively !
How ’ five hundred I do ? 🙂 – Nagi x
PS. Just for reassurance, you can bypass everything above but the pork abdomen and calm be left with a plate of knee-buckling delectability. Make no mistake, the pork is the headliner of this recipe ! Slice the pork belly, serve with squash, a green bean salad with a tap of Dijon Mustard or a bare homemade gravy as the sauce, and you ’ ll be eating vitamin a well as anyone tonight. faint ! ! !

Watch how to make it

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Slow-Roasted Crispy Pork Belly

Author:

Nagi

Prep:

mins

Cook:

hrs

Drying skin in fridge:

Main

Western

from

137

votes

Servings

– 5 people

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Recipe video above. This is a pork barrel belly that ‘s slow-roasted so the fatty renders and cooks the belly confit-style in its own fat. The solution ? laughably juicy, impossibly affectionate so far still-sliceable kernel, crowned with the most amazing crisp greaves of your life. It comes down to three simple, game-changing techniques : 1. Do NOT score the skin ; 2. depleted heat followed by high heat ; 3. Keep the pork grade using balls of foil. Perfect kernel, arrant crackling … Every. Single. time ! ( Read the post for all the details on how to do it mighty ! )

Ingredients

▢

Read more: The Elusive Art of Cooking the Perfect Angus Steak – Full of steak

1kg / 2 pound pork barrel belly with skin on , NOT SCORED. Look for 3 – 3.5cm / 1.2 – 1.6 ” blockheaded, tied thickness with two-dimensional, unwrinkled skin, preferably not vac-packed ( Note 1 )
▢

1 1/2 tsp olive oil , divided
▢

1/2 tsp fennel gunpowder / anchor fennel seeds , optional, Note 3
▢

1 tsp salt , cooking/kosher salt ( or 7/8 tsp table salt ), divided
▢

1/4 tsp bootleg pepper

For serving (as pictured in post):

▢

Apple Sauce
▢

Vermouth Jus
▢

Cauliflower Puree, ( Note 2 )
▢

See in post for more sauce options

Instructions

Dry skin overnight: Place pork belly on a plate. Pat skin dry with paper towels. Leave uncovered in fridge overnight to dry out the skin. (If you don’t have time, pat the skin dry as best you can).
Preheat oven to 140°C/285°F (120°C fan).
Season flesh: Drizzle flesh (only) with 1 tsp oil. Sprinkle over 1/2 tsp salt, the pepper and fennel powder. Rub all over the flesh, including on the sides, being sure you get right into all the cracks and crevices.
Wrap in foil: Place 2 pieces of foil on a work surface. Put the belly in middle of foil, skin side up. Fold the sides in to enclose the belly, forming an open box, pinching corners to seal tightly and make it as snug as possible. Place meat on a tray.
Season skin: Pat skin dry with paper towels. Rub with 1/2 tsp oil then sprinkle remaining 1/2 tsp salt evenly all over the skin surface, from edge to edge.
Slow roast 2 1/2 hours: Place in the oven and roast for 2 1/2 hours. After 1 1/2 hours, remove and tighten the foil (pork will have shrunk), and continue cooking. This keeps the pork fat level up as high as possible, and the flesh protected so it stays moist.
Increase heat: Remove pork from oven, then increase heat to 240°C/465°F (all oven types).
Level pork: Remove pork from foil and place on a rack set over a tray (using rack is best, but optional). Use scrunched up balls of foil stuffed under pork to prop up so the skin surface is as level and horizontal as possible (see photos in post).
30 minutes on high heat! Place the pork back in the oven for 30 minutes, rotating after 15 minutes as needed, until the crackling is deep golden, puffy and crispy all over. If some patches are browning faster, protect with foil patches.
Rest 10 minutes: Remove pork from oven. Rest for 10 minutes before slicing.
Serving: Slice into 2cm / ⅘”-thick slices using a serrated knife. Pictured in post with more sauce options. Slice into 2cm / ⅘ ” -thick slices using a serrate knife. Pictured in military post with Apple Sauce and Vermouth Jus, with a side of Cauliflower Puree ( Note 2 ) ! see directions in post for how to plate it up arsenic pictured ( ticket din style ! ), vitamin a well as a list of

Recipe Notes:

1. Pork Belly – It ’ s best to get one that has not been vacuum-packed. Vac-packed means the peel has been soaking in juices for who-knows-how-long, and the crackle won ’ deoxythymidine monophosphate be deoxyadenosine monophosphate good ( although we can still get it crispy using this recipe method ! ) If your belly is vac-packed, I in truth recommend doing the overnight dry uncovered in the electric refrigerator .
expect for a man with flat, even skin as wrinkled skin doesn ’ triiodothyronine crepitate as well ( in the ridges, because heat can ’ triiodothyronine arrive to it a well ) .
besides, do NOT get one that is scored. It is a complain fact that you do not need to score for perfect crackle ! All excessively much, butchers do inadequate scoring jobs and pierce through the fat into the human body. even the tiniest prick will cause kernel juices to bubble up onto the skin and you ’ ll end up with rubbery patches .
See in post for far information on what to look for when purchasing your pork belly .
2. Cauliflower Puree pictured in post is my pictured in post is my Cauliflower Mash recipe which I pureed more thoroughly to make it a smooth as potential .
3. Fennel powder – This is earth fennel seeds. Fennel is a classic pair with pork barrel. Fennel powder gives a subtle, floral, aniseed flavouring to the pork barrel meat. You can grind your own powder : Grind 1 tsp of lightly toasted fennel seeds in a mortar and stamp or spiciness molar to yield 1/2 tsp fennel powder. If you don ’ t have any fennel powderize or seeds, you can leave it out .
4. Storage and reheating – Pork abdomen keeps and reheats well. Keep for up to 3 – 5 days. To reheat, it ’ s recommended you separate the crepitate. Reheat kernel in microwave, and crackling in a hot oven to retain brittleness. You can besides slice and pan child, or eat at board temperature on sandwiches or salads .
5. Nutrition information – The calculation assumes all adipose tissue including discarded rendered out fat is counted. real number calorie values are lower ! But this is not a diet food, to be sure 😉

Nutrition Information:

Calories:

1313

cal

(66%)

Carbohydrates:

Protein:

(46%)

Fat:

135

(208%)

Saturated Fat:

(306%)

Cholesterol:

180

(60%)

Sodium:

661

(29%)

Potassium:

464

(13%)

Fiber:

(4%)

Vitamin A:

(1%)

Vitamin C:

(1%)

Calcium:

(1%)

Iron:

(6%)

Life of Dozer

presently in Derby in Tasmania on a vacation with friends ! So Dozer is on his own vacation – with the golden retriever boarder .
This is how they start off every dawn !