Crispiest Pork Belly

配料

1.5kg - 2kg Bonesless Pork Belly

Twine

Salt

Herb Mix

1/2 Bunch Sage Leaves

1/2 Bunch Parsley

Thyme

Rosemary

Tbsp Fennel Seeds

5-6 Garlic Bulbs

1 Lemon Zest plus Juice

Salt & Pepper

2-3 Tbsp Olive Oil

步骤

1. Prep the Pork Belly

Give the pork belly a quick tidy-up by removing any hairs - either with a spare razor or by carefully running a blowtorch over the skin. For the best crackling, salt the skin generously and leave it uncovered in the fridge overnight to dry out.

When you’re ready to cook, score the skin with a sharp knife and trim about 1 inch of meat from one long side

2. Make the Herb Stuffing

Preheat your oven to 200°C. Add all your stuffing ingredients to a blender or food processor and blitz into a coarse paste.

Lay the pork belly skin-side down and smear the herb mixture over the meat. Put the excess meat in the pork & roll the pork tightly and secure with butcher’s twine

3. Slow Roast

Set the rolled pork on a wire rack over a roasting tray. Rub the skin with a little oil and sprinkle generously with salt.

Place in the oven, immediately reduce the temperature to 150°C and roast for 3 hours, basting the skin every 20 minutes to build flavour and help it crisp

4. Crackling Finish

For the final 10 minutes, crank the oven up to 250°C to kick-start the crackling

Once out of the oven, heat oil in a small saucepan to 180°C and slowly pour it over the skin this shocks it into that perfect glass-like crackling

Serve with home made applesauce - enjoy !!!!

备注

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