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 currently have a little time, I had been searching on the web yesterday. Looking for fresh, interesting ideas, inspirational recipes that I have never tested before, to astonish my family with. Looking for quite some time unfortunately couldn’t discover any interesting stuff. Just before I wanted to give up on it, I came upon this tempting and easy treat simply by luck on Suncakemom. The dessert looked so delicious on its pic, that called for instant action.

It had been simple enough to imagine just how it’s created, how it tastes and how much my husband will probably love it. Mind you, it is rather simple to please him when it comes to treats. Anyways, I went to the site and then used the detailed instuctions that had been accompanied by great shots of the process. It just makes life much easier. I could imagine that it is a slight inconvenience to shoot pics down the middle of baking in the kitchen as you may ordinarily have sticky hands and so i pretty appreciate the time and effort she placed in for making this post .

That being said I am inspired to present my personal recipes in a similar fashion. Thanks for the idea.

I had been tweaking the main formula to make it for the taste of my family. I have to mention it turned out a terrific success. They enjoyed the taste, the thickness and enjoyed getting a sweet such as this during a busy week. They quite simply asked for lots more, many more. Hence next time I am not going to make the same mistake. I am likely to multiply the volume to keep them delighted.

The origanal Roasted Pork belly recipes recipe is from 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.

Recipe Notes