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.
CRISPY SLOW-ROASTED PORK BELLY
Steps:
- Gather the ingredients.
- Heat the oven to 350 F/180 C. Place a rack (such as a cooling rack ) on a rimmed baking sheet. With a sharp knife, make several parallel cuts across the skin of the pork belly, 1/4 to 1/2-inch apart. Cut through the skin and fat but not into the meat.
- Sprinkle the pork all over with kosher salt and freshly ground black pepper. Drizzle with olive oil and rub it all into the pork.
- Place the pork on the rack, skin-side up.
- Roast for 2 to 2 1/2 hours or until the meat is very tender and falling apart. Increase the heat to 425 F and roast for 20 to 25 minutes longer to crisp the skin even more.
- Remove the pork from the oven and let rest for 10 minutes before slicing. Slice thinly, using the cuts in the skin as guides.
Nutrition Facts : Calories 361 kcal, Carbohydrate 0 g, Cholesterol 95 mg, Fiber 0 g, Protein 26 g, SaturatedFat 9 g, Sodium 225 mg, Sugar 0 g, Fat 28 g, ServingSize 6 servings, UnsaturatedFat 0 g
CRISPY PORK BELLY
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
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 ROAST PORK BELLY
A succulent roast with super-crunchy crackling. Make it at the weekend, then use the leftovers for speedy midweek meals
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 2h15m
Number Of Ingredients 11
Steps:
- Bring a large pan of water, big enough to fit the pork belly in, to the boil. Add the bicarb and poach the pork on a gentle simmer for 5 mins.
- Meanwhile, put the coriander seeds and chilli flakes in a small frying pan and toast over a medium heat until the seeds are aromatic, being careful not to burn the chilli.
- Carefully lift the pork out of the pan using two slotted spoons and put in a roasting tin, skin-side down. Pat dry with kitchen towel and pierce the meat all over with a knife. Grind the toasted spices with the salt using a pestle and mortar, then cover the meat with half the spiced salt. Turn the pork over and pat the skin dry with kitchen paper, pressing down to make sure it's dry . Squeeze the lemon juice all over the skin, then rub the lemon, flesh-side down, over it. Pat dry again and rub the remaining salt mixture over, making sure it gets into the grooves. Chill, uncovered, for 1 hr, or as long as possible (up to 24 hours).
- Bring the pork out of the fridge 30 mins before you want to cook it and heat oven to 240C/220C fan/ gas 9. Nestle the fennel and onion underneath the meat. Roast for 40 mins, turning the roasting tin halfway so that it cooks evenly. Turn the oven down to 160C/140C fan/ gas 3, add the apple, apple juice and sherry to the tin and cook for 1 hr. Turn the oven up to 220C/200C fan/ gas 7 and roast for a further 10-15 mins until the crackling is crisp. Remove from the oven and rest for at least 15 mins, keeping the juices and apple, onion and fennel warm in a low oven. Flip the pork over and use a very sharp knife to cut it up into chunks, in line with the rib bones. Spoon over the juices.Use any leftovers in Rosie's pork & black bean tacos or spicy Singapore noodles.
Nutrition Facts : Calories 531 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 3.2 milligram of sodium
CRISPY SKIN ROAST PORK
This is a childhood favorite which can be served with rice or bread. Pan-fry any leftovers with turbinado sugar for a tasty appetizer.
Provided by Emm Kay
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring enough water in a pot to a rapid boil. Scald the pork skin by dipping only the skin into the water.
- Remove, then rub Marinade onto the meat side of the pork.
- Preheat oven to 475°F.
- Place pork with meat side up on a wire rack inside roasting pan and roast for 10-15 minutes.
- Remove pork on to a plate. Prick the skin side all over with a fork. Rub the skin with some salt.
- Return meat to the rack once again with skin side up.
- Roast for 25-30 minutes or until the skin turns crispy and golden brown.
Nutrition Facts : Calories 485.3, Fat 31.8, SaturatedFat 11, Cholesterol 136.1, Sodium 1258.5, Carbohydrate 1.7, Fiber 0.3, Sugar 1.1, Protein 45.2
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