How To Cook Pork Belly Slab Food

CRISPY PORK BELLY

Crispy Pork Belly image

Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.

Provided by Chef John

Categories Appetizers and Snacks Meat and Poultry Pork

Time 14h15m

Yield 6

Number Of Ingredients 4

Ingredients

½ pound whole pork belly, skin removed
½ teaspoon smoked paprika, or to taste
kosher salt and ground black pepper to taste
1 tablespoon olive oil, or to taste

Steps:

Preheat oven to 200 degrees F (95 degrees C).
Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.

Nutrition Facts : Calories 87.1 calories, Carbohydrate 0.3 g, Cholesterol 13.6 mg, Fat 7.4 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 351.7 mg

CRISPY PORK BELLY

Crispy Pork Belly image

The secret to delicious pork belly? Poking holes all over the skin, then seasoning with a baking powder mixture. Two easy steps that deliver super crispy skin and extra tender meat.

Provided by Food Network Kitchen

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 tablespoon chopped fresh thyme
1 teaspoon mustard powder
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1/2 teaspoon baking powder
1 1/2 pounds skin-on pork belly
1/4 cup fresh cilantro leaves, chopped
2 tablespoons olive oil
1 teaspoon honey
3 scallions, thinly sliced
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

For the pork belly: Line a baking sheet with foil and fit with a wire rack.
Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
Preheat the oven to 325 degrees F.
Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.

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