Imagine a dish that’s like a symphony of crispy, savory perfection—Super Crispy Pork Belly. This is the kind of recipe that makes everyone stop and say, “Wow!” It’s like the crunch of autumn leaves underfoot but on your plate. And trust me, it’s easier than you think to achieve that golden, crackling texture that feels like a celebration of flavors.
Steps
- Place the pork belly on a plate and pat the skin dry with paper towels. Leave it uncovered in the fridge overnight to dry out the skin. If short on time, pat the skin as dry as possible.
- Preheat the oven to 140°C/285°F (120°C fan). Drizzle the flesh side of the pork belly with 1 teaspoon of oil, and sprinkle with salt, pepper, and fennel powder. Rub the seasoning thoroughly over the flesh, including the sides.
- Wrap the pork belly tightly in foil, leaving the skin exposed. Place it on a baking tray and sprinkle the skin evenly with salt after lightly rubbing with 1/2 teaspoon of oil.
- Roast the pork for 2 1/2 hours. After 1 1/2 hours, tighten the foil since the pork will have shrunk, and continue cooking to ensure the flesh remains moist and the confit effect is achieved.
- Remove the pork from the oven and increase the temperature to 240°C/465°F. Use foil balls to level the pork skin for even crackling. Roast for 30 minutes until the skin is golden and crispy, then let the pork rest for 10 minutes before slicing and serving.
Ingredients
- roasted crispy pork belly recipe:
- 1 kg (2 lb) pork belly with skin on, NOT SCORED, preferably not vacuum-packed
- 1 1/2 teaspoons olive oil, divided
- 1/2 teaspoon fennel powder or ground fennel seeds (optional)
- 1 teaspoon salt (cooking/kosher salt, or 7/8 teaspoon table salt), divided
- 1/4 teaspoon black pepper
Nutritional Values
Calories: 1313cal | Carbohydrates: 1g | Protein: 23g | Fat: 135g | Saturated Fat: 49g | Cholesterol: 180mg | Sodium: 661mg | Potassium: 464mg | Fiber: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
FAQ
- Why shouldn’t I score the pork belly skin for crackling?
- Scoring the pork belly skin can compromise the crackling by allowing meat juices to rise and flood the surface, resulting in rubbery patches. Avoiding scoring helps ensure even and crispy crackling.
- How do I achieve the best crackling on pork belly?
- For perfect crackling, dry the skin thoroughly (preferably overnight in the fridge), ensure the pork is level using foil balls, and finish with a high heat blast in the oven.
- What should I look for when selecting pork belly?
- Choose a pork belly with even thickness, flat and unwrinkled skin, and avoid vacuum-packed options if possible, as these can result in inferior crackling due to moisture.
- Can I make pork belly ahead of time and reheat it?
- Yes, pork belly can be made ahead and reheated. It’s best to separate the crackling and reheat it in a hot oven to maintain crispiness, while reheating the meat in a microwave or oven.
- What sauces pair well with slow-roasted pork belly?
- Classic accompaniments include apple sauce and vermouth jus. Other options are honey mustard sauce, Dijon mustard, salsa verde, cauliflower puree, pea puree, honey garlic sauce, mushroom gravy, chimichurri sauce, and BBQ sauce.
Tips
- Dry the Skin Overnight: For the best crackling, leave the pork belly uncovered in the fridge overnight to dry the skin. If you’re short on time, pat the skin dry thoroughly with paper towels to remove moisture.
- Do Not Score the Skin: Contrary to popular belief, scoring the skin can lead to rubbery patches due to juices seeping through. Instead, apply a light rub of oil and salt to ensure a bubbly and crispy crackling.
- Use Foil for Even Cooking: Wrap the sides of the pork with foil, leaving the skin exposed. This helps protect the flesh from drying out and simulates the confit cooking method, resulting in tender, juicy meat.
- Level the Pork with Foil Balls: Before the final blast of heat, use foil balls to prop up the pork belly, ensuring the skin is as level as possible. This ensures even heat distribution, leading to perfectly crispy crackling across the entire surface.
Equipment
- Roasted Crispy Pork Belly, here is a list of the main equipment you might not typically have at home and could consider purchasing from a platform like Amazon:
- Instant-Read Meat Thermometer: To ensure the pork belly reaches the desired internal temperature for perfect tenderness.
- Spice Grinder or Mortar and Pestle: For grinding fennel seeds if you prefer to make your own fennel powder.
- Roasting Rack: To elevate the pork belly, allowing for even heat distribution and air circulation.
- Heavy-Duty Aluminum Foil: Required for wrapping the pork belly and creating foil balls for leveling.
- Baking Sheet or Tray: A sturdy baking sheet is essential for supporting the pork belly during roasting.
- Sharp Serrated Knife: For slicing through the crispy crackling without crushing it.
