Slow-Roasted Crispy Pork Belly - RecipeTin Eats

This is a recipe for Pork Belly that's slow roasted to make the flesh ultra tender & juicy, with impossibly perfect, crazy crispy crackling! SkiptoprimarynavigationSkiptofooternavigationSkiptomaincontentSkiptoprimarysidebar HomeIconicDishes Thisisaporkbellythat’sslow-roastedsothefatrendersandcooksthebellyconfit-styleinitsownfat.Theresult?Ridiculouslyjuicy,impossiblytenderyetstill-sliceablemeat,crownedwiththemostamazingcrispycracklingofyourlife.  Itcomesdowntothreesimple,game-changingtechniques:1.DoNOTscoretheskin;2.Lowheatfollowedbyhighheat;3.Keeptheporklevelusingballsoffoil. Perfectmeat,perfectcrackling…Every.Single.Time! . . Slow-RoastedCrispyPorkBelly Nowthatyou’vescrolledpastthephotosabove,isitfairtosayIhaveyourattention?😉 Whenwe’retalkingaboutroastedporkbelly,Ifeellikethepursuitofbubbly,perfectlycrispyporkcracklinggoeswithoutsaying.AndIassureyou,thesimplestepsinthisrecipearedesignedarounddeliveringthatendgoalreliably,everysingletime! So,wecanallagreeonwhatdefinesawesomecrackling,butwhataboutthemeat?Forme,it’saboutcookingittothatperfectpointwherethefatisoh-so-soft,themeatisextremelytender,butnotsotenderthatitfallsapart“atatouch”likepulledpork.Ispecificallywantittobesliceable(whatisaroast,ifitcan’tbecarved?)soitpresentsnicely,butisbeautifullytenderwhenyoustarteatingit. Weachievethisbyfirstlycookingslowlyatalowtemperature,whileusingatrickwithfoiltogetaconfiteffectthatkeepsthefleshpartsbathedinfatasitcooks.Finallywehittheporkwithmaximumheattodeveloptheamazingcrackling! LikeTHIS.↓↓↓Thebestofbothworlds!! Slicesneatly(picturedherewithvermouthjus)….…butthefleshisincrediblytender!! HowtomakeSlow-RoastedCrispyPorkBelly:Overview Hereishowtomakethebestporkbellyofyourlife,in5simplesteps(readfurtherbelowforthewhy): Drytheskin,preferablyleavingituncoveredovernightinthefridge;Oilandseasonboththefleshandtheskin,thenwrapthefleshsideswithfoil,leavingskinexposed.DONOTSCORE(Game-changingtip#1);Roastinaslowovenfor21/2hoursat140°C/285°Fsothefleshbecomestender;Leveltheporksotheskinislevel(ie.ashorizontalaspossible)byproppingupthebellywithballsoffoilbeneath.Thismakesthecracklingcookevenly=perfectcrackling.(Game-changingtip#2);andBlastitfinallyat240°C/465°Ffor30minutestomaketheskinbubbleandformthecrackling! Seebelowformyusualfullinstructionsalongwithprocessphotos! Thesecretitperfectcracklingistoleveltheskinsothere’sevenheatdistribution.Otherwise,thehighestpointburnsbeforethelowestparthasachancetocrispuptocrackling! Theresult:Thecracklingwillbeultra-crispyfromedgetoedge.What’smore,thecracklingwillhavetheperfecttexturethatwearelookingfor:Bubbly,puffyandcrispyskinthatshattersintoathousandporkyshardsinyourmouthwhenyoubiteintoit.Notthatrock-hard,smooth-surfacedcracklingyousometimesencounterthatfeelslikeisgoingtodislodgeatooth!Sureit’scrispybutit’shard–andthatstuffisjustnotpleasanttoeat. Meanwhile,beneathourperfectcracklingisridiculouslytendermeatinterspersedwithlayersofnicelyrenderedfatthat’ssoftandgiving,sothateachmouthfulisajuicy,porkyjoy. Mymethodissoinsanelysimple,yetyieldssuchexceptionalresults,thatit’salmostunbelievable.Letmereiterateagain.Youare5simplestepsawayfromTHIS!!!↓↓↓ WhatyouneedtomakethebestRoastedPorkBellyofyourlife Here’swhatyouneedtomakeslow-roastedporkbelly.Yes,really,thisisALLyouneed!Porkbellyissuchaflavourfulandrichcut,thatallweneedissimpleseasoningandsomeslow-roastingmagic–youdon’tneedanythingmore! Porkbelly–Here’swhattolookfortofindtheperfectpieceofporkbelly!Eventhickness–Lookforapiecethatiseveninthicknessaspossibleandatleast3.25cm/1.3″thick,withnicelayersoffatbetweentheflesh.Ifit’stoothin,thefleshwillcookfasterandmaybecometootenderbeforetherequiredcooktimeneededtosoftentheskininpreparationforbecomingultra-crispycrackling;Evenshape–Aniceevenrectangleorsquareshapepresentsnicer.Butunlikethethickness,itisnotasimportantforevencookingandgreatcrackling;Flatskin–Seekoutapieceofporkbellywithdry,flat,andsmoothskinasopposedwrinkledandwetlikeyoucangetwithvac-packedbelly.Thisisimportantforconsistentcrackling,andespeciallytruewheretherearewrinkles–cracklingnevergoescrispyinsidethewrinkles;NOSCORING!That’sright,I’mbustingoneofthetopmythsoutthereaboutdevelopinggreatcrackling.There’sNOneedtoscoretheskinforperfectcrackling!Notonlyisitunnecessary,it’sdownrightdangeroustotheendresult.Why?Wellifyoumakeevenasmallmistakewithscoringyoucancompromisethecracklingduetomeatjuicesrisingupandfloodingtheskin.Andbelieveme,inexperiencedbutchersmakethatmistakeallthetime!Moreonmyanti-skin-scoringphilosophybelow!Avoidingvac-packedbellyisbetter–Freshlycutporkbellyfromthebutcherisbetterthansupermarketporkbellythat’sbeensittinginavacuumpackforwho-knows-how-long.Butchermeatisnotonlytypicallybetterquality,butasmentioned,vacuum-packedmeat=skinsoakinginwetjuices+wrinkledskin=inferiorcrackling.Whilefreshporkbelly=niceanddry,flatskin=amazingcrackling.(Thisconcludesmyporkcracklingmathslesson…😂)Youwillstillgetawesomelycrispycracklingwithsupermarketvac-packedporkbellyIFyouleavetheporkuncoveredovernightinthefridgetodrytheskinoutproperly.Butit’sstillbetterifyougetnonvac-packedbelly!Betterqualitypork=abetterresult–Notallporkisequal.Thehappierthepig,thebetterthequalityofpork,andthebettertheendresult.Thismeansbetterflavour,moretenderandjuiciermeat,andbettercrackling.Soifyoucanaffordit,sourcehighqualityfree-rangeporkorthebestporkyoucanaffordfromabutcher.Cheapporkbellycanalsosometimesbeinjectedwithstufflikebrinewhich,contrarytobelief,actuallydoesn’troastupastender(asIfoundoutfirsthandonce).Onecheapsupermarketporkbellytookover31/2hourstobecometender!Fennelpowder–Thisisgroundfennelseeds,eitherpre-boughtoryoucangrindwholeseedsyourself.Fennelisaclassicpairingwithpork,andtheadditionhereaddsasubtlefloral,aniseedflavourthatdoesn’toverpower.It’snottheendoftheworldifyoudon’thaveit,bythetimetheroastisdoneithasmellowedtoabackgroundflavour.Theporkitselfisthekeytastehere,especiallybecauseyougetsuchgreatflavourdevelopmentwiththeslowroasting!Oil–Thisistomaketheseasoningssticktothefleshandskin,aswellasencouragethecrackling.Porkbellyissofatty,youdon’tneedtoaddextrafat!Anyoilwillworkfine.Iuseoliveoil;andSalt–Thisissoimportantforgreatcrackling!Youseeallthosebubblesontheskin?That’scausedbytheapplicationofsalt.WhileIcannotexplaintheexactmechanismhere,Icantellyouthatnosalt=nobubblycrackling!You’lljustbeleftwithaflatandhardsheetofskin,likeyouseeonthesideofrolledporkloins(becausesaltdoesn’tsticktoit).Sprinklingthesaltevenlyacrossthesurfaceoftheskin,fromedgetoedge,iskeyforgreatcrackling! Don’tscoreskinforperfectcrackling! Yes,youreadthatright.Don’tscoretheskin,forthebestcrackling! Allyourlife,expertshavebeentellingyouthatscoringporkskinisthetricktogreatcrackling.I’veheardexplanationsrangingfromgreaterheatexposuretotheneedforfattodripoutandfrytheskin.Well,allyourlife,theseexpertshavehaditwrong! Firstly,Idobelievethatthefatbubblingoutfromundertheskinhelpstomakethecracklingcrispy.Thisistrue.Butalightrubofoildoesthesamejob.Andliterally,Imean1/2tspfor1kg/2lbofporkbelly. Butsecondlyandfranklymoreimportantly…People(homecooks,inexperiencedbutchers)botchthescoringallthetimeandthiscompromisesthecrackling.How?Well,theproblemisifyoucutthroughtheskinandfatdownintothefleshbymistake,eventhetiniestprickcandoomyourcrackling.Thisisbecauseasthemeatroasts,juicesfromthefleshwillbubbleupthroughthattinyholeandspreadontotheporkskin.Allthatcarefulworktoensuredryskinisnowwastedastheskinpartstouchedbythosejuicesnolongercancrispandwillenduprubbery!Evenasmallslashintothefleshcancreatearubberypatchof3–4cm/1.5″+. Thetakeaway:Don’tscore!It’snotnecessaryandit’sRISKY! HowtomakeSlow-RoastedCrispyPorkBelly:Indetail I’vesummarisedhowtomakethisporkbellyinafewshortstepsearlier.Hereisnowmyusualprocessstepdescriptionandphotoswithplentyofdetailsoyoucanbeconfidentyou’llnailyourperfectbellyfirstgo! Part1.Preparation Dryskinovernight–Iftimepermits,itishighlyrecommendedyouleavetheporkbellyuncoveredonaplateovernightinthefridge,tolettheskindryit.Thisisthebiggestinsuranceforexcellentcracklingquality,andespeciallyifyouareusingvac-packedsupermarketporkbelly(ie.wheretheskinissoakedwithjuices).Ifyoudon’thavetimeforthis,pattheskindryvery,verywellusingpapertowelsand/orteatowels.Yourfingersshouldglideacrosstheskinsmoothlyandthereshouldbenosweaty,tackyfeeltoitatall;Oilandseasonflesh–Setbellyflesh-sideup.Drizzletheflesh(only,fornow)withoil,sprinklewithsalt,pepperandfennelpowder.Thenrubthefleshtodistribute,includingthesides,beingsuretogetrightintoallthecracksandcrevices;Wrapfleshwithfoil–Flipthebellyoversotheskinsideisup.Use2sheetsoffoiltomakealittleopenboxenclosingthebellytightly,whileleavingtheskinexposed.Foldthesides,pinchandsealthecornerstoencaseitassnuglyasyoucanwhileensuringitwon’tleak.Thepurposeofthisistwofold:a)Protecttheexposedfleshoftheporkbellytoensureitdoesn’tdryoutduringthe21/2hoursslowroastingtime;andb)Catchtheporkbellyfatasitmeltssothefleshalmostcookslikeconfit.Confitisanage-oldFrenchtechniquewhereduck,porkandothermeatsslowlycooksubmergedintheirownfatuntilincrediblytender.Thefatmoderatestemperature,whilepreventingmoistureandflavourloss.Theextraflavourandjuicinessyougetsimulatingthismethodwiththisporkisoutrageous.Outrageous!🙂Thenplacethefoil-enclosedporkbellyonasmall(orregular)bakingtray;andSprinklesaltEVENLYacrossskin–Rubtheskinlightlywithjust1teaspoonofoil.Thensprinklethesaltevenlyacrossthewholesurface,fromedgetoedge.Thisisessentialtoensureyougetanice,bubblyandcrispycrackling,ratherthanarock-hardflatsheetofimpenetrableskin.Salt=bubblesandperfectcrunch.Nosalt=flatandhardskin! Part2.Roasting Slowroast11/2hours–Roasttheporkina140°C/285°Foven(120°Cfan)foratotalof21/2hours.Keepingthetemperaturethislowallowsthemeattobecometender,forthefattorender(melt)sowegetthe“confit”cookingeffect,andalsotodryouttheporkskinyetkeepitsupple.Ascounterintuitiveasitmightsound,keepingtheporkskininitiallysoftissuper-importantduringtheslowroastphase.Withoutthis,thebubblesthatdevelopandhardenintogreatcracklingcannotform.Iftheporkskinbecomestoohardtooearlyduringtheslowroastingphase,thebubblescannotexpandtoformthekindofcracklingwe’reafterwhenwegettothehighheatfinalstage.Andit’saverysadoccasionindeed,whenthishappens.(Ifoundoutmyselffirsthandthatthisoccursataround170°C/340°FwhenIgotimpatientonedayandtriedtofast-trackcrackling–failingmiserably!)21/2hoursistheamountoftimeittakesfora1kgporkbellythatis3cm/1.2″thicktoroastsothefleshisverytender,butnottothepointthatit“fallsapartatatouch”andisnolongerslice-able.We’renotgoingforpulledporkhere,thisisaroast!Butofcourse,wedowantitbeautifullytender.🙂Tightenfoilwrappingmidwaythroughcooking–Atthe11/2hourmark,removetheporkfromtheovenandtightenthefoil.Wedothisbecausetheporkwillhaveshrunkconsiderablybythistime,leavingagapingspacearoundthepork.Wewantthefoilsnug.Asmentionedabove,thisisforfleshprotectionandtokeepthefatlevelsupashighaswecan,forourconfiteffect;Returntooven–Onceyou’vetightenedthefoil,returntheporktotheovenforafurther1hour.Soatotalof21/2hoursslowroasttime;Checkflesh–Attheendofthe21/2hours,removetheporkfromtheoven.Usetwoforkstogentlypriseapartthemeatonthesideofthebellytoensureitcomesapartwithouttoomucheffort.Remember,there’sanother30minutescookingtocome! Part3.Getcracklin’–Levelskinandfinalheatblast! Leveltheporkskin–Thisismynot-so-littlesecretanymoreforperfectporkcrackling,triedandlovedbyreadersfromallovertheworldwithmycrispyRoastPorkShoulderrecipe!Inthisstep,weusescrunchedupballsoffoilstuffedundertheroasttogetthetheskinoftheporkbellyashorizontalaspossible.Anovenisalwayshottestatthetopandcoolerthefurtherdownyougo,sothisencouragesevenheatdistributionofheatacrosstheskinandinturn,evenlydevelopedcrackling.Withoutit,yourcracklingwillbepatchy,withsomepartsmorelikelytobeburntwhileotherpartsareunderdone.It’ssomethingIstarteddoingafterobservingwheneverIwasroastingporkshoulderorbelly.Themeatwouldinevitablybecomeabitwarpedandskewedasitroasted,causingtheskintopresentaslopedsurfaceevenifitstartedoutflat.WhenIthenincreasedtheheattoveryhightocrispupthecrackling,thehighestpointsoftheskinsurfacewouldcrispupthebest,butwouldbecomeburntbeforethelowerpartsweredone.Thesolution?Useballsoffoiltopropthemeatuptomaketheskinaslevel/horizontalaspossible.Thisgivesuscracklingthatcooksevenly,andperfectcracklingeverytime! Withthisexplanationoutoftheway,herearetheroastingsteps. Crookedpork–Hereiswhattheporkbellylookslikeafterthe21/2hoursofslowroasting.Thoughitstartedoutflat,theskinsurfaceisnowslopeddownandtotheleftrelativetothetray.Withoutlevellingtheporkskin,therightsidewillcrackleupbeautifullywhiletheleftpartwon’t.IfIkeptcookingitthehighestpointsontherightwouldeventuallyburn!Propupwithfoiltocorrect–Useballsoffoilstuffedundertheroasttopropupthelowestpointsoftheporkbellytomaketheskinaslevelandhorizontalaspossible;Porkbellynowstraightened–Andthisiswhatitlookslikeafterstraighteningitup;Hotoven30minutestodevelopcrackling–Crankovento240°C/465°Fandputporkbackinfor30minutes,observingandrotatingasneededtoencourageevencooking,untiltheskinisgolden,puffyandsuper-crispy;Rest10minutes–Resttheporkbellyfor10minutesbeforeslicing.Thisisabsolutelyessentialfortheporkbellybecauseit’ssoooocrazy-juicy,thatrestingallowstheporkjuicestoredistributethroughoutthemeat.Ifyouskipthisstep,thejuicesthatshouldbeinyourmouthwilljustruneverywherewhenyousliceit.Howevernotethatsincebellyissomuchjuicier(andfattier!)thanmostcutsofpork,youwillstillgetquitealotofmeatjuicesrunningoutontothecuttingboardregardlesswhenyousliceit!Nothingtoworryabout.Sliceandserve–Afterresting,theporkisreadyforslicing.Areyoureadytoheartheinsanecrispinessofthecracklingwhenyoustartslicingthroughit?? Youdon’thavetowaituntilyoucookit–TurnonyoursoundandhitPLAYbelowforaquickpreview! . Noticehowthisporkbellycanbeneatlysliced,asopposedtothemeatshreddingwhensliced.Ifyouroastforatotalof3–4hours,youwillgeta“fall-aparttender”,pulledpork-typeresult.ItstillhasgreatflavourbutwasjustnotwhatIwasafterhere. Butifyou’reatallconcernedabouthowtenderthefleshis,it’sTHIStender!!↓↓↓ Porkbellythisgoodwithmeatthisjuicyactuallydoesn’tneedasauce.Youhaveplentyofflavourinthefleshalready–rememberweseasoneditwell,anditwascookinginitsownfatwhichlocksintastiness. ButIknowtherearemanyofyouaroundthesepartswhoaresaucefanatics(likeyourstruly!).ThusIwantedtogotheextramiletomakeacoupleofspecialsauces,worthyofanamazingdishlikethisporkbelly.Sotoday,we’regoingallthewayandI’msharingtwobeautifulsaucesspecificallycreatedforthisporkbelly: AppleSauce;andVermouthJus AppleSauceforCrispySlowRoastedPorkBellyVermouthJusforPorkBelly TwospecialsaucesforSlow-RoastedCrispyPorkBelly! AppleSauce!Appleisatime-honouredpartnerforporkontheplate,andAppleSauceisoneofthemostclassicexpressions.ThisAppleSauceismadewithjustfreshapples,vinegar,sugarandwaterandisasfineastheycome.Deliciousasthisthickpureeofappleis,IdidhoweverfeelthattheAppleSauceandporkneededathirdplayer–somekindofmeat-basedsauce–totrulybringthisporkbellydishtogether.IsettledonVermouthJus,whichisintendedtobeservedwiththeAppleSauce.Servedasatrio,thisisastunnerofadish!VermouthJus–IfthewordjuscallstomindfinediningFrenchrestaurants,you’dberight.Juscanbethoughtofasthepremiumversionofgravy.It’smoresavouryandintensethangravy,withanaturalthicknessfromthemeatstockit’smadefrom.Andit’sclearandshiny,whereasgravyismore“clouded”becauseit’sthickenedwithflour.Usuallyitisdrizzledsparingly(andartfully)overcarefullypreparedplatesofmeatatpriceyhighendrestaurants.Madewithaheavilyconcentratedhomemadebeefstockwithextraflavourandcomplexitythankstotheadditionofvermouth,thisjuscatapultsporkbellyfrom“just”excellenthomecookingintotheechelonsfinediningrestaurantkitchens(inmyhumbleopinion!).Seethismouthwateringrecipehere.Sidenote:Ifyou’rewonderingwhyit’smadewithbeefstockinsteadofporkstock,it’sbecausebeefstockhasacleanersavouryflavour,whereasporkstockisquite…porky.Tooporky.Especiallyinconcentratedjusform! PorkBelly,platedupfinediningrestaurantstyle!HerewehaveasmearofCauliflowerPuree,toppedwithslicesofSlowRoastedCrispyPorkBelly,servedwithVermouthJusandAppleSauce. MoresauceoptionsforPorkBelly Ofcourse,don’tfeellimitedtothesetwosuggestions.Thereareplentyofothersauceoptions.Herearesomemore(simpler!)saucesuggestionsforthisPorkBelly. HoneyMustardSauce–UsethedippingsauceinNote2ofmyChickenTendersrecipe.Thissauceisalittlebitsweet,abitsavoury,andgoesperfectlywithallpork!DijonMustard–Keepitsimplewithjustadabofgood,plainmustard,straightoutofthejar.Makesureit’satroomtemperatureandusethebestyouhave!Salsaverde–Thetangyprofileandfreshherbsinthisdazzlinggreensauceisperfectwithrichporkbelly.CauliflowerPuree–TypicallyIserveCauliflowerMashasasidedish,butifyoupureeitupthoroughlysoit’scompletelysmooth(aspicturedinpost),itwilleasilyfunctionasadeliciousandelegantservingsauce.PeaPuree–Similarly,peapureecandodoubledutybothasasidedishandasasauce.Thecolourlooksparticularlystunningagainstthegoldenbrown,crispycrackling!HoneyGarlicSauce–UsethesauceinNote6ofthisrecipe,butsimmeritonthestoveforafewminutesonlowheattoreduceandthicken.MushroomGravyorplainGravy–Becausewhocansaynotoporkwithgravy,ever??ChimichurriSauce–TakethisporkinaSouthAmericandirectionwiththispiquantparsley/garlicsauce.It’sanexcellentmatchwithallkindsofproteins,andporkisnoexception!BBQSauce–GoSouthernUSA-stylebymakingabatchoftheBBQSauceinthisrecipeandservewiththepork. Bonus:HowtoplateupPorkBelly,finedining-style! GivenI’dgonetoalltheeffortofmakingtworestaurant-stylespecialsaucesespeciallyforthisporkbelly,IfiguredImayaswellgoalloutandshootforsomeponcyrestaurant-stylepresentationtoo!You’llseemeputtingtheaboveplatetogetherintherecipevideobelow.Herearetheelementsontheplate,inorderofplating: CauliflowerPuree–ThisissimplymyCauliflowerMash,pureeduntilcompletelysmoothusingastickblender.Simplydollopabigspoonfulontheplate,thensmearinonefluidmotioninasemicircleacrosstheplate;SlicesofPorkBelly–Sliceabout1.5cm/3/5″thick,thentrimsotheyareneatandallthesamesize.FanafewslicesontopofCauliflowerPuree;VermouthJus–Justabout11/2tablespoonisallyouneedhereasit’sanintenselyflavouredsauce.Spoonalittleoverthepork,andtheremainderpoolingnexttotheporkslices;AppleSauce–Threelittledollops,pipedonusingasqueezebottle(orziplockbagwiththecornersnipped).Alternativelymakeasinglequenelleusingtwospoons.Iamnothugeonfruitwithsavouryfoods,sothisisenoughformytaste.BearinmindthatyougetplentyofflavourfromtheVermouthJussotheAppleSauceisjusttoaddatouchoffruitysweetness;Edibleflowers–Over-excitementaboutmynewlyplantedherbgarden=excessiveuseofedibleflowerslately!Youdohavetoadmititlookspretty,right??Asmalledibleflowerplantcostslessthanbuyingacontainerofedibleflowersfromthegrocerystore,andwillkeepproducing.Getdowntoyourlocalnursery!😇Watercress–Justalitteringofsmallwatercresssprigstoaddatouchofgreentotheplate. Andthereyouhaveit!Myattemptatbringingalittlefinediningclassintomyhome,andhopefullydemystifyitforyoutoo! How’dIdo?🙂–Nagix PS.Justforreassurance,youcanbypasseverythingabovebuttheporkbellyandstillbeleftwithaplateofknee-bucklingdeliciousness.Makenomistake,theporkisthestarofthisrecipe!Slicetheporkbelly,servewithmash,agreenbeansaladwithadabofDijonMustardorasimplehomemadegravyasthesauce,andyou’llbeeatingaswellasanyonetonight.Swoon!!! Watchhowtomakeit Hungryformore?SubscribetomynewsletterandfollowalongonFacebook,PinterestandInstagramforallofthelatestupdates. Slow-RoastedCrispyPorkBelly Author:Nagi Prep:5mins Cook:3hrs Dryingskininfridge:1d Main Western 5from156votes Servings4–5people Taporhovertoscale Print 5052 Recipevideoabove.Thisisaporkbellythat'sslow-roastedsothefatrendersandcooksthebellyconfit-styleinitsownfat.Theresult?Ridiculouslyjuicy,impossiblytenderyetstill-sliceablemeat,crownedwiththemostamazingcrispycracklingofyourlife. Itcomesdowntothreesimple,game-changingtechniques:1.DoNOTscoretheskin;2.Lowheatfollowedbyhighheat;3.Keeptheporklevelusingballsoffoil.Perfectmeat,perfectcrackling…Every.Single.Time!(Readthepostforallthedetailsonhowtodoitright!) Ingredients▢1kg/2lbporkbellywithskinon,NOTSCORED.Lookfor3–3.5cm/1.2–1.6"thick,eventhicknesswithflat,unwrinkledskin,preferablynotvac-packed(Note1)▢11/2tspoliveoil,divided▢1/2tspfennelpowder/groundfennelseeds,optional,Note3▢1tspsalt,cooking/koshersalt(or7/8tsptablesalt),divided▢1/4tspblackpepperForserving(aspicturedinpost):▢AppleSauce▢VermouthJus▢CauliflowerPuree,(Note2)▢SeeinpostformoreSauceoptions InstructionsDryskinovernight:Placeporkbellyonaplate.Patskindrywithpapertowels.Leaveuncoveredinfridgeovernighttodryouttheskin.(Ifyoudon'thavetime,pattheskindryasbestyoucan).Preheatovento140°C/285°F(120°Cfan).Seasonflesh:Drizzleflesh(only)with1tspoil.Sprinkleover1/2tspsalt,thepepperandfennelpowder.Ruballovertheflesh,includingonthesides,beingsureyougetrightintoallthecracksandcrevices.Wrapinfoil:Place2piecesoffoilonaworksurface.Putthebellyinmiddleoffoil,skinsideup.Foldthesidesintoenclosethebelly,forminganopenbox,pinchingcornerstosealtightlyandmakeitassnugaspossible.Placemeatonatray.Seasonskin:Patskindrywithpapertowels.Rubwith1/2tspoilthensprinkleremaining1/2tspsaltevenlyallovertheskinsurface,fromedgetoedge.Slowroast21/2hours:Placeintheovenandroastfor21/2hours.After11/2hours,removeandtightenthefoil(porkwillhaveshrunk),andcontinuecooking.Thiskeepstheporkfatlevelupashighaspossible,andthefleshprotectedsoitstaysmoist.Increaseheat:Removeporkfromoven,thenincreaseheatto240°C/465°F(alloventypes).Levelpork:Removeporkfromfoilandplaceonaracksetoveratray(usingrackisbest,butoptional).Usescrunchedupballsoffoilstuffedunderporktopropupsotheskinsurfaceisaslevelandhorizontalaspossible(seephotosinpost).30minutesonhighheat!Placetheporkbackintheovenfor30minutes,rotatingafter15minutesasneeded,untilthecracklingisdeepgolden,puffyandcrispyallover.Ifsomepatchesarebrowningfaster,protectwithfoilpatches.Rest10minutes:Removeporkfromoven.Restfor10minutesbeforeslicing.Serving:Sliceinto2cm/⅘"-thickslicesusingaserratedknife.PicturedinpostwithAppleSauceandVermouthJus,withasideofCauliflowerPuree(Note2)!Seedirectionsinpostforhowtoplateitupaspictured(finediningstyle!),aswellasalistofmoresauceoptions. RecipeNotes:1.PorkBelly–It’sbesttogetonethathasnotbeenvacuum-packed.Vac-packedmeanstheskinhasbeensoakinginjuicesforwho-knows-how-long,andthecracklingwon’tbeasgood(althoughwecanstillgetitcrispyusingthisrecipemethod!)Ifyourbellyisvac-packed,Ireallyrecommenddoingtheovernightdryinguncoveredinthefridge. Lookforapiecewithflat,evenskinaswrinklyskindoesn’tcrackleaswell(intheridges,becauseheatcan’tgettoitaswell). Also,doNOTgetonethatisscored.ItisaplainfactthatyoudoNOTneedtoscoreforperfectcrackling!Alltoooften,butchersdopoorscoringjobsandpiercethroughthefatintotheflesh.Eventhetiniestprickwillcausemeatjuicestobubbleupontotheskinandyou’llendupwithrubberypatches. Seeinpostforfurtherinformationonwhattolookforwhenpurchasingyourporkbelly. 2.CauliflowerPureepicturedinpostismyCauliflowerMashrecipewhichIpureedmorethoroughlytomakeitassmoothaspossible. 3.Fennelpowder–Thisisgroundfennelseeds.Fennelisaclassicpairingwithpork.Fennelpowdergivesasubtle,floral,aniseedflavouringtotheporkmeat.Youcangrindyourownpowder:Grind1tspoflightlytoastedfennelseedsinamortarandpestleorspicegrindertoyield1/2tspfennelpowder.Ifyoudon’thaveanyfennelpowderorseeds,youcanleaveitout. 4.Storageandreheating–Porkbellykeepsandreheatswell.Keepforupto 3–5days.Toreheat,it’srecommendedyouseparatethecrackling.Reheatmeatinmicrowave,andcracklinginahotoventoretaincrispiness.Youcanalsosliceandpanfry,oreatatroomtemperatureonsandwichesorsalads. 5.Nutritioninformation–Thecalculationassumesallfatincludingdiscardedrenderedoutfatiscounted.Realcalorievaluesarelower!Butthisisnotadietfood,tobesure😉 NutritionInformation:Calories:1313cal(66%)Carbohydrates:1gProtein:23g(46%)Fat:135g(208%)SaturatedFat:49g(306%)Cholesterol:180mg(60%)Sodium:661mg(29%)Potassium:464mg(13%)Fiber:1g(4%)VitaminA:26IU(1%)VitaminC:1mg(1%)Calcium:13mg(1%)Iron:1mg(6%) Keywords:Crispyporkbelly,porkbelly,porkbellycrackling,slowroastedporkbelly Didyoumakethisrecipe?Ilovehearinghowyouwentwithmyrecipes!TagmeonInstagramat@RecipeTinEats. LifeofDozer CurrentlyinDerbyinTasmaniaonaholidaywithfriends!SoDozerisonhisownholiday–withthegoldenretrieverboarder. Thisishowtheystartoffeverymorning! PreviousPostAppleSauce NextPostGalbi–KoreanBBQMarinatedBeefShortRibs Hi,I'mNagi!Ibelieveyoucanmakegreatfoodwitheverydayingredientsevenifyou’reshortontimeandcostconscious.Youjustneedtocookcleverandgetcreative! ReadMore FreeRecipeeBooks JoinmyfreeemaillisttoreceiveTHREEfreecookbooks! RelatedPosts MapleGlazedHam StandingRibRoast(PrimeRib) UltimateRoastLamb:12-hourlambshoulder MoreIconicDishes ReaderInteractions LeaveaCommentCancelreplyYouremailaddresswillnotbepublished.Requiredfieldsaremarked* Cookedthis?Ratethisrecipe! Cookedthis?Ratethisrecipe! Comment*Name* Email* Website Notifymeviae-mailifanyoneanswersmycomment. Δ 406Comments Spotontechnique!Ionlyhadatinypieceofporkbelly,followedyourmethodexactlyandmadethebesttacosever!You’vebeenmygotositeforyearsnowandyourrecipesarealwaysasuccess! Reply HiNagi Ifmyporkbellypiecesare2kgeachdoIdoubletheslowcookingtime? Thanks Reply Wow! Juicy,tendermeatwiththeperfectcrispy,cracklingtop! Nagi,you’vehititoutoftheparkwiththisone.Thankyou! Wouldanyonebeabletospeaktohowtoscalethecooktimeforalargerpieceofporkbelly? Reply HiNagi, Madethistonightwithyourcauliflowerbakeasasideanditwasawesome!Ialsomadethejusbutsub’dchinesewineasnovermouthonhandanditalsoturnedoutsuperb.Thankfortherecipe! Greg Reply SimplythebestpieceofporkIhaveevercooked,amazinglygood. Reply I’vemadeporkbellybeforeandgotthatsuper-hardtopthatwasn’tedible.Thisrecipeturnedoutaperfectresult.Delicious.Thankyou! Reply Triedthisforthe1sttimeinthebabyq.Onlowestsettingitstartedaconstant130c.Hadtotransfertotheovenforhightempthelast1/2hr.Wowwowwow.Sotender Reply Firsttimecookingporkbellyanditturnedoutfantastic.Thecrunchwasawesomeandthemeatsupertender.Thankyouforawonderfulsupersimplerecipe. Reply Workedanabsolutetreat!!! I’vepreviouslyusedtherecipeforporkshoulderandalwayshadanaceresult….seriouslycrispycracklingwithtendermeat. Ihad2smallporkbellyportionsfrommybutcherandusedthismethod…itworkedreallywell!!!ItsagreatmethodandI’llcontinuetouseit! Reply Simple,withoutstandingresults!! Reply Wejustlovedyourwriting,youshouldwriteabook.Busycookingnow. Reply OlderCommentsPrimarySidebarSearchRecipes... Hi,I'mNagi! Ibelieveyoucanmakegreatfoodwitheverydayingredientsevenifyou’reshortontimeandcostconscious.Youjustneedtocookcleverandgetcreative! ReadMore FreeRecipeeBooks JoinmyfreeemaillisttoreceiveTHREEfreecookbooks! MeetDozer OfficialtastetesterofRecipeTinEats! MeetDozer AsFeaturedOn