Perfect Pork Belly Recipes: Crisp & Tender Delights
Pork belly, a cut from the belly of a pig, has seen its popularity soar in culinary circles worldwide, thanks to its rich flavor and versatility. This cut, distinguished by its fatty content and tender meat, serves as the foundation for a myriad of dishes across various cuisines, from the American South's smoked preparations to the crispy crackling beloved in British roast dinners and the savory slices found in Korean samgyeopsal.
Ingredients
- 2 lbs about 900g of pork belly
- 2 tablespoons of sea salt
- 1 tablespoon of black pepper
- 2 tablespoons of olive oil
- Aromatic herbs optional: thyme, rosemary
- 4 cloves of garlic minced (optional)
Instructions
1. Preheat Your Oven
- Start by preheating your oven to 350°F (175°C) to ensure it reaches the right temperature by the time you're ready to roast.
2. Prepare the Pork Belly
- If your pork belly has skin, score the skin with a sharp knife, making shallow cuts in a diamond pattern. This helps the skin to crisp up during roasting.
- Dry the pork belly thoroughly with paper towels. Moisture is the enemy of crispy skin!
3. Season
- Rub the entire pork belly with olive oil, then season generously with salt and pepper. If using, also rub with minced garlic and herbs for added flavor.
4. Place in Roasting Tray
- Place the pork belly skin-side up in a roasting tray. If you have a wire rack that fits inside your tray, using it can help air circulate around the meat for even cooking.
5. Roast
- Roast in the preheated oven. For the first 30 minutes, roast at 350°F (175°C), then lower the heat to 320°F (160°C) and continue roasting for about 2 to 2.5 more hours.
- For the last 20-30 minutes, you can increase the oven temperature to 400°F (200°C) to crisp up the skin. Watch closely to prevent burning.
6. Rest Before Serving
- Once the pork belly is cooked and the skin is crisp, remove it from the oven. Let it rest for at least 10 minutes before slicing. This helps retain the juices, making the meat tender.
7. Serve
- Slice the pork belly into pieces and serve. It pairs wonderfully with roasted vegetables, mashed potatoes, or a simple green salad.
