Slow-Roasted Crispy Pork Belly
Slow-Roasted Crispy Pork Belly
Introduction
Slow-roasted crispy pork belly is a delightful dish that combines tender meat with a wonderfully crunchy skin. It is a classic choice for special occasions and gatherings. The rich flavor and texture make it a favorite among pork lovers.
Why Make This Recipe
Making slow-roasted crispy pork belly at home allows you to enjoy a restaurant-quality meal right in your kitchen. The process might seem involved, but it is straightforward and rewarding. You’ll impress your family and friends with this tasty dish. Plus, the smell of the pork roasting fills your home with a mouth-watering aroma that will have everyone excited for dinner!
How to Make Slow-Roasted Crispy Pork Belly
Ingredients:
- 1 kg / 2 lb pork belly with skin on
- 1 1/2 tsp olive oil, divided
- 1/2 tsp fennel powder or ground fennel seeds (optional)
- 1 tsp salt (cooking/kosher salt or 7/8 tsp table salt), divided
- 1/4 tsp black pepper
- Apple Sauce (for serving)
- Vermouth Jus (for serving)
- Cauliflower Puree (for serving)
- See in post for more sauce options
Directions:
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Dry skin overnight: Place the pork belly on a plate and pat the skin dry with paper towels. Leave it uncovered in the fridge overnight to dry the skin. If you do not have time, just pat it down as well as you can.
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Preheat oven: Preheat your oven to 140°C / 285°F (120°C fan).
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Season flesh: Drizzle 1 tsp of oil on the flesh side of the pork belly. Sprinkle on 1/2 tsp salt, black pepper, and fennel powder. Rub this mixture all over the flesh side, getting into all crevices.
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Wrap in foil: Get two pieces of foil and lay them flat. Place the pork belly in the middle, skin side up. Fold the sides of the foil over to enclose the belly, forming an open box. Pinch the corners tightly to seal.
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Season skin: Pat the skin dry again and rub it with 1/2 tsp of oil. Then, sprinkle the remaining 1/2 tsp salt evenly over the skin.
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Slow roast: Place the wrapped pork in the oven and roast for 2 1/2 hours. After 1 1/2 hours, take it out and tighten the foil. This helps keep the pork moist.
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Increase heat: After 2 1/2 hours, remove the pork from the oven. Increase the heat to 240°C / 465°F.
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Level pork: Take the pork out of the foil and place it on a wire rack over a tray. Use crumpled foil balls to prop it up, making sure the skin side is level.
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Crisp skin: Place the pork back in the oven for 30 minutes, rotating after 15 minutes. This will make the skin golden and crispy. Be careful when opening the oven; it will be smoky!
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Rest and serve: Remove the pork from the oven and let it rest for 10 minutes before slicing. Cut into 2 cm / ⅝" thick slices and serve with apple sauce, vermouth jus, and cauliflower puree.
How to Serve Slow-Roasted Crispy Pork Belly
Serve the sliced pork belly with apple sauce and vermouth jus drizzled on top. You can also add a side of cauliflower puree for a delicious pairing. For a fine dining touch, arrange the plate neatly and add garnish if desired.
How to Store Slow-Roasted Crispy Pork Belly
If you have leftovers, store them in an airtight container in the refrigerator. The pork belly is best eaten within 3 to 4 days. You can reheat it in the oven to get the skin crispy again.
Tips to Make Slow-Roasted Crispy Pork Belly
- Make sure to dry the skin thoroughly for the crispiest result.
- Adjust the seasoning based on your taste preference.
- If you don’t like fennel, you can skip it or use your favorite herbs.
Variation
You can use different spices and marinades for the pork belly. Some people like to use garlic, rosemary, or even a sweet glaze to add a different flavor.
FAQs
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Can I cook this in a slow cooker?
- No, this recipe is designed for oven cooking to achieve crispy skin.
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What other sides go well with this dish?
- Roasted vegetables, mashed potatoes, or a fresh salad pair nicely with pork belly.
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Can I freeze the leftovers?
- Yes, you can freeze leftover pork belly. Thaw before reheating, and make sure to crisp the skin again in the oven.
Enjoy your slow-roasted crispy pork belly! It’s a tasty meal that truly impresses.
Slow-Roasted Crispy Pork Belly
Ingredients
Pork Preparation
- 1 kg pork belly with skin on Use high-quality pork belly for best results.
- 1.5 tsp olive oil, divided Use for seasoning and skin.
- 0.5 tsp fennel powder or ground fennel seeds (optional) Can be omitted if not preferred.
- 1 tsp salt, divided Cooking/kosher salt or use 7/8 tsp table salt.
- 0.25 tsp black pepper Freshly ground for best flavor.
Serving Suggestions
- to taste Apple Sauce For serving.
- to taste Vermouth Jus For serving.
- to taste Cauliflower Puree For serving.
Instructions
Preparation
- Dry the skin of the pork belly overnight by patting it with paper towels and leaving it uncovered in the fridge.
- Preheat your oven to 140°C / 285°F (120°C fan).
- Drizzle 1 tsp of oil on the flesh side of the pork belly. Sprinkle 1/2 tsp salt, black pepper, and fennel powder. Rub all over the flesh side.
- Wrap the pork belly in two pieces of foil, skin side up, forming an open box and sealing the corners tightly.
- Pat the skin dry again and rub with 1/2 tsp of oil, then sprinkle the remaining 1/2 tsp salt evenly over the skin.
Cooking
- Place the wrapped pork in the oven and roast for 2 1/2 hours, tightening the foil after 1 1/2 hours to keep it moist.
- After 2 1/2 hours, remove the pork from the oven and increase the heat to 240°C / 465°F.
- Remove the pork from the foil and place it on a wire rack over a tray. Use crumpled foil balls to level the skin.
- Crisp the skin by placing the pork back in the oven for 30 minutes, rotating after 15 minutes.
- Once done, remove from oven and let it rest for 10 minutes before slicing into 2 cm / ⅝" thick slices.
Serving
- Serve sliced pork belly with apple sauce, vermouth jus, and cauliflower puree.
