Crispy Pork Belly Recipe
Roasting a chunk of pork belly in the oven until we get a crackling skin is an easy way to bring out all this piece of meat can offer. Or maybe a bit more?
As I lately have a little time, I was browsing on the internet a few days ago. Attempting to find new, intriguing thoughts, inspirational meals that I have never tasted before, to delight my family with. Looking for a while unfortunately could not find lots of interesting stuff. Just before I wanted to give up on it, I found this tempting and simple dessert by chance at Suncakemom. The dessert looked so tempting
on its pic, it required fast action.
It had been not difficult to imagine just how it’s created, how it tastes and just how much boyfriend is going to want it. Actually, it is rather simple to delight the man in terms of desserts. Yes, I am a blessed one. Or possibly he is.Anyways, I visited the website and simply used the precise instuctions that had been combined with nice photos of the method. It really makes life quite easy. I can imagine that it is a bit of a hassle to shoot photos in the midst of baking in the kitchen because you will often have sticky hands thus i pretty appreciate the hard work she placed in for making this blogpost and recipe conveniently followed.
Having said that I’m empowered to present my own formulas in a similar fashion. Many thanks the concept.
I was fine tuning the original mixture create it for the taste of my loved ones. Need to say it turned out an incredible success. They enjoyed the flavor, the thickness and enjoyed having a delicacy such as this during a lively week. They ultimately demanded more, many more. So next time I’m not going to commit the same mistake. I’m likely to double the quantity .
crispy pork belly recipe recipe was first invented by SunCakeMom
Preheat oven to 350°F / 180°C.
Make diamond shaped cuts on the skin of the pork belly. Preferably the depth of the fat, without cutting the meat under the fat.Crispy-Pork-Belly-Recipe-Process-2-SunCakeMom
Rub the cuts with the salt and any optional spices.
Heat oil in a pan then add the diced onion, carrot, celery and salt essentially making mirepoix.
Saute until the onion gets a glassy / translucent look for about 5 minutes on high heat.
Add crushed garlic and bay leaf and saute until the garlic gets fragrant.
Make some space on the pan for the pork belly and place it skin side down on the pan.
Sear it for a 2-3 minutes then turn it around and sear the top as well.
Add the optional white wine and move the pork belly a bit around.
Cook away the white wine to the quarter on high heat in about 10 – 15 minutes.
Fill up the pan with water until the pork belly is submerged until the skin.
Bring it to boil then transfer onto a baking pan or in case if a baking pan was used to prepare the dish just put the boiling pan into a 350°F / 180°C oven.
Braise it for 90 – 180 minutes in the oven while soaking the skin with the juices in every 20 minutes or so.