ROASTED PORK BELLY
Roasted pork belly with spices.
Provided by Lora
Categories Meat and Poultry Recipes Pork
Time 3h55m
Yield 16
Number Of Ingredients 11
Steps:
- Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
- Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
- Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 1.6 g, Cholesterol 41.1 mg, Fat 15.7 g, Fiber 0.3 g, Protein 14 g, SaturatedFat 5.2 g, Sodium 1082.2 mg, Sugar 0.2 g
HOW TO COOK PORK BELLY SLICES
Learn different methods of cooking pork belly slices or strips. You can bake them, pan or air fry them or you can grill them.
Provided by Adina
Categories Beef, Pork and Lamb
Time 35m
Number Of Ingredients 6
Steps:
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper or aluminum foil.
- Rub the meat with all the spices.
- Bake 30 - 40 minutes (depending on the thickness of the meat and your oven) until crispy and golden brown, flipping halfway through. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit).
- Heat a large skillet. Don't add fat; the belly will render a lot of fat. Instead, place the seasoned slices in the pan.
- Cook, often flipping with tongs. If there is too much splatter, use a splatter screen. The pieces should be golden brown and crispy on both sides. Cooking will take about 5-7 minutes per side. You can slice the meat thinner for a shorter cooking time. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit).
- Glaze: Should you want to glaze the meat, discard the rendered fat first, or the dish will be too fatty. Add the sauce during the last 2-3 minutes of the cooking time. Lower the temperature and flip the slices frequently to coat them all over.
- Preheat the air fryer if necessary; mine needs 3 minutes preheating.
- Place the seasoned pork in the basket in a single layer.
- Cook at 200 degrees Celsius/ 400 degrees Fahrenheit for 12-15 minutes, flipping twice in between. The cooking time depends on the thickness of the slices. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit).
- Glaze the pieces (if desired) with your favorite BBQ or Asian sweet chili sauce before serving.
- Slice: When grilling pork belly slices, I prefer to use thinner slices, about ¼ - ½ inch/ 6-12 mm thick.
- Rub the meat with the spices or your favorite dry rub at least 30 minutes before cooking. You can also marinate the meat in your favorite marinade for at least 3 and up to 12 hours. When grilling, let any excess marinade drip off.
- Heat the grill. Grill the meat until slightly charred but not burnt, about 2 minutes per side, depending on the thickness. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit) or cut one piece in the middle to see if it's cooked through.
- Grill pan: You can cook the sliced pork belly in the grill pan the same way. It might need a few minutes longer but check.
Nutrition Facts : ServingSize 1 /6 of the dish, Calories 367 kcal, Protein 29 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 105 mg, Sodium 294 mg, UnsaturatedFat 16 g
OVEN-BAKED PORK BELLY SLICES
Crispy, fatty, very flavorful pork belly slices are perfect as a first course, or try them for breakfast instead of bacon.
Provided by Vered DeLeeuw
Categories Appetizer
Time 1h10m
Number Of Ingredients 4
Steps:
- Preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- Place the pork belly strips in the pan, in a single layer. Sprinkle them with the seasonings.
- Roast until browned and crispy, 30 minutes on the first side, and 20-30 more minutes on the second side. Drain the pan midway through baking, saving the rendered fat in a jar if you wish.
Nutrition Facts : ServingSize 1 strip, Calories 310 kcal, Carbohydrate 0.5 g, Protein 20 g, Fat 24 g, SaturatedFat 8 g, Sodium 150 mg
CRISPY PORK BELLY
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
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.
PORK BELLY SLICES
Nothing tastes better than tender pork belly with sticky barbecue sauce. Grill it for a perfect finish, then pile into buns and serve with coleslaw and fries
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/fan 140C/gas mark 4. Dry the belly slices with kitchen paper, then season with salt and pepper. Mix together the ingredients for the sauce and toss the slices in the sauce in a roasting tin. Cover tightly with foil and roast for 1hr 30 mins, until completely tender.
- Remove the foil and turn the grill to its highest setting. Grill the meat for 3-4 mins, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred. Alternatively, put the braised slices on the barbecue and baste in the sauce from the roasting pan as they sizzle away. Serve in buns with coleslaw.
Nutrition Facts : Calories 304 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.2 grams fiber, Protein 22 grams protein, Sodium 1.3 milligram of sodium
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