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Creeach Fam Recipes

Oven Roasted Crispy Pork Belly

8 servings

portions

5 minutes

temps actif

1 hour 35 minutes

temps total

Ingrédients

1 pound pork belly (skin on or skinless)

2 teaspoons fine salt (or 4 teaspoons kosher salt)

2 teaspoons sugar

a few grinds of black pepper

Instructions

For skinless pork belly, move on to the next step. If using skin on pork belly, pat skin dry with a paper towel. With a sharp knife, score through skin every 1/2-inch at a diagonal, cutting through skin and into fat, but not so deep that you hit meat. Repeat cutting in an opposite diagonal to create a diamond shape pattern. (recipe note #1)

Season pork belly with salt sugar and a few grinds of black pepper. Cover and refrigerate overnight.

Preheat oven to 450°F.

Roast pork belly for 30 minutes on the middle rack in a heavy, oven-safe pan or skillet, skin side up / fat side up. Reduce heat to 275°F and roast for an hour or more, until tender but not mushy. (Larger pieces of pork belly will take longer. Our one-pound belly was done after an hour at 275°F.)

Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through - at least a few hours and up to 2 days.

Once chilled, slice into thick pieces and brown in a skillet on the stovetop until crisp. Enjoy alone or in soups, salads, pasta sauces, ramen and more! (recipe note #2)

Nutrition

Taille de Portion

-

Calories

297 kcal

Lipides Totaux

30 g

Lipides Saturés

10 g

Lipides Insaturés

-

Acides Gras Trans

-

Cholestérol

40 mg

Sodium

599 mg

Glucides Totaux

1 g

Fibres Diététiques

-

Sucres Totaux

-

Protéines

5 g

8 servings

portions

5 minutes

temps actif

1 hour 35 minutes

temps total
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