It has been months since I've blog, but I'm back. I'm not a chef or even close to it, my food postings are just recipes I make when I want. I like try new dishes even if I fail at my first attempt. Today, I decided to make crispy pork belly! It was perfect and delicious. I can still taste the crispy skin, lol. I didn't think about blogging this, but I had a few request and I did take a few pictures so here is a choppy recipe of my crispy pork belly. *Warning* It does take 4-5 hours. Don't worry, keep a timer close and yourself busy with chores or work while waiting. Happy eating if you decide to make this. It's worth every minute! Sorry, in advance if it's hard to follow. This is my first cooking blog.
Ingredients:
- 1 sheet of pork belly
- Salt
- oil and oil brush
- sharp knife or pick
- 1" or deeper pan for water
- grilling rack
1) Rinse. Clean skin with knife by scrapping it.
2) Boil pork belly for 20 mins. Make sure it's submerged in water.
3) Drain, rinse with cold water, and then dry it with a paper towel by patting.
4) Have the skin side facing up and poke holes all over the skin with the knife or pick.
5) Dry the skin with paper towel.
6) Rub a generous amount of salt on the pork belly.
7) Let it air dry for 1 hr. (skin side facing up)
8) Dry the Skin with paper towel.
9) Pre-heat oven on bake for 10 mins at 170'C
10) Coat the pork belly with a thin layer of oil (any oil) with your oil brush.
11) Bake for 1 hr. (skin side facing up and meat on the grill)
**As you can see in my picture below. Under the grill I have my pan of water. It'll help keep your pork belly moist while cooking and your pan a lot easier to clean because the fat will drip into the oil. Fill up your pan with 1/4 of water. Constantly check to see if you need to refill your water.
12) Turn off heat, take out pork belly and let it chill for 15 mins.
13) Dry the Skin with paper towel.
14) Poke holes with knife/pick.
15) Rub a generous about of salt on the skin.
16) Let it cool for 1 hr (skin side facing up)
17) Dry the skin with paper towel.
18) Pre-heat oven on broil for 15 mins at 250'C
19) Poke holes all over skin with knife/pick
20) Broil for 15 mins and poke holes.
21) Change heat to 350'C. Broil (one side at a time) sides, and front for 3 mins each.
22) Face the skin side up again and broil till crispy all over. (Ok to have burn spots, removable with knife)
23) FINISHED Crispy pork belly. Let it rest for 15 mins before cutting. I placed it on top of my cutting board with a paper towel.
24) Cut and serve with whatever you like :)
ENJOY!
I had my crispy pork belly with rice, beans, baby bok choy, pepper and watermelon juice.