Creeach Fam Recipes
Oven Roasted Crispy Pork Belly
8 servings
portions5 minutes
temps actif1 hour 35 minutes
temps totalIngrédients
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
portions5 minutes
temps actif1 hour 35 minutes
temps total