Crispy pork belly is the ultimate crowd-pleaser, perfect for any gathering. Its golden, crackling skin and tender, juicy meat make it irresistible. Whether you’re hosting a festive feast or a casual dinner, this recipe is your ticket to culinary success. Get ready to wow your guests with every crunchy bite!
Steps
- Prepare the Pork Belly: Place the pork belly on a plate and pat the skin dry with paper towels, leaving it uncovered in the fridge overnight to ensure the skin is completely dry. If short on time, pat the skin as dry as possible.
- Season the Flesh: Preheat your oven to 140°C/285°F. Drizzle 1 teaspoon of oil over the flesh side of the pork belly. Sprinkle with 1/2 teaspoon salt, pepper, and fennel powder, then rub the seasonings thoroughly into the flesh, including the sides.
- Wrap in Foil: Place the pork belly, skin side up, onto two pieces of foil. Fold the foil to create an open box that encloses the meat snugly, leaving the skin exposed. This setup helps in retaining moisture and cooking the meat confit-style in its own fat.
- Season the Skin: Pat the skin dry again, rub with 1/2 teaspoon oil, and sprinkle the remaining salt evenly across its surface. This step is crucial for achieving bubbly, crispy crackling.
- Slow Roast: Roast the pork for 2 1/2 hours. After 1 1/2 hours, remove it from the oven, tighten the foil as the pork will have shrunk, and continue roasting. This helps keep the pork fat level high and the flesh moist.
- Increase Heat for Crackling: Remove the pork from the oven and increase the temperature to 240°C/465°F. Use foil balls under the pork to level the skin, ensuring even heat distribution across the surface.
- Final Roast for Crackling: Return the pork to the oven for an additional 30 minutes, rotating halfway through, until the skin is deep golden, puffy, and crispy. If any patches brown too quickly, cover them with foil.
- Rest and Serve: Let the pork rest for 10 minutes before slicing it into thick slices. This rest period allows the juices to redistribute, ensuring moist and flavorful meat. Enjoy with your choice of sauces or accompaniments.
Ingredients
- roasted crispy pork belly recipe:
- 1 kg (2 lb) pork belly with skin on, not scored (3 – 3.5 cm / 1.2 – 1.6 inches thick, even thickness, preferably not vacuum-packed)
- 1 1/2 teaspoons olive oil, divided
- 1/2 teaspoon fennel powder or ground fennel seeds (optional)
- 1 teaspoon salt (cooking/kosher salt or 7/8 teaspoon table salt), divided
- 1/4 teaspoon black pepper
- packed, for optimal crackling results.
Nutritional Values
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
- Why shouldn’t I score the pork belly skin?
- Scoring the skin is unnecessary and can risk ruining the crackling. If the skin is scored incorrectly, meat juices can seep through and prevent the skin from crisping up properly, resulting in rubbery patches.
- What’s the purpose of roasting the pork belly at a low temperature first?
- Slow-roasting at a low temperature allows the meat to become tender and the fat to render, creating a confit-style effect. It also helps dry out the skin and prepare it for the final high-heat blast to develop perfect crackling.
- How do I ensure even crackling across the pork belly?
- Use balls of foil to level the pork belly during roasting. This ensures the skin is as horizontal as possible, allowing for even heat distribution and consistent crackling across the entire surface.
- What’s the benefit of using fresh pork belly over vacuum-packed options?
- Fresh pork belly often has better skin quality, which is crucial for achieving great crackling. Vacuum-packed pork can have wrinkled skin soaked in juices, which might result in inferior crackling.
- Can I prepare the pork belly in advance?
- Yes, the pork belly can be made ahead. It’s recommended to reheat the meat separately from the crackling to maintain its crispiness. The meat can be warmed in the microwave while the crackling is reheated in a hot oven.
- What sauces pair well with slow-roasted pork belly?
- Traditional pairings include Apple Sauce and Vermouth Jus. Other options are Honey Mustard Sauce, Salsa Verde, or a simple Dijon Mustard. These enhance the flavors of the rich pork belly.
Tips
- Avoid Scoring the Skin: Contrary to popular belief, avoid scoring the pork belly skin. Scoring can allow meat juices to seep through, leading to rubbery patches instead of crispy crackling.
- Roast Low and Finish High: Begin by roasting the pork belly at a low temperature to tenderize the meat and then finish with a high heat blast to achieve that perfect, bubbly crackling.
- Level the Pork: Ensure the pork is level during roasting by using scrunched-up foil balls beneath it. This promotes even heat distribution across the skin, preventing uneven cooking and burning.
- Dry the Skin Overnight: For optimal crackling, leave the pork belly uncovered in the fridge overnight to dry out the skin. If time is short, ensure the skin is thoroughly patted dry before cooking.
Equipment
- Roasted Crispy Pork Belly, the main equipment items that you might consider buying if you don’t already have them are:
- Oven Thermometer – To ensure accurate oven temperature for precise cooking.
- Roasting Tray with Rack – A set with a rack helps with even cooking and allows fat to drip away.
- Aluminum Foil – Used to wrap the pork and create foil balls for leveling.
- Meat Thermometer – Optional, but useful for checking the tenderness of the meat.
- Spice Grinder – If you want to grind your own fennel seeds for fennel powder.
