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- Meat and poultry
- Cuts of pork
- Pork belly
Pork belly is such an underused and inexpensive cut. Nice served at room temperature with fresh apple chutney, salad and fries.
Kent, England, UK
147 people made this
- 1 (700g) whole pork belly
- sea salt to taste
- fresh ground pepper to taste
MethodPrep:5min ›Cook:3hr ›Ready in:3hr5min
- Preheat the oven to 150 C / Gas 2.
- Score the skin with a sharp knife, making 5mm cuts all around. These will then form the places to slice when cooked.
- Season the skin generously with salt, rubbing it well into the skin, add a little more salt, then add pepper. Place on a baking tray.
- Bake in the preheated oven for 2 hours 15 minutes. Turn the heat up to 220 C / Gas 7 and roast until the skin is really crisp and golden, 30 to 45 minutes. At this point you will need to carefully check to ensure the joint is not burning too much. Cooking times will vary depending on the exact size of the joint.
- Remove from the oven, allow to rest for 5 minutes.
- Transfer onto a chopping board and using a sharp knife, cut into slices. Move onto a serving plate and double wrap with foil until ready to eat. Eat within 45 minutes or it will become too cold and the crackling may lose some of its crispness.
Also nice served hot with gravy for a Sunday Roast.
Fill with a stuffing mix and bake as above.
Serve with my fresh apple and pepper chutney recipe - the perfect partner to this dish.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
Added fresh thyme and black pepper to the rub for the crackling. Mmm!-29 Apr 2013
Cooked perfectly. Thank you :-)-02 Dec 2013
Very nice, loved the crackling. Served this with roast potatoes and a Chinese five spice gravy-13 Feb 2014
Crispy Pork Belly Recipe (Siu Yuk)
The ultimate guide to perfectly done Cantonese crispy pork belly with oven at home. Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province. Each time when I have a chance to enjoy Guangdong cuisine, this crispy pork belly is one of my choices.
After I learn how to make crispy pork belly from a Cantonese friends at home several years ago. I am always trying to find ways and information for a better result and trying to understand how every step works. And this is my ultimate guide.
This is the most simplified version for home cooking. I will introduce some extra steps if you want to bring this to the next level.
1.Choose the right part of pork| you should use pork belly to make crispy pork belly.
2.Poke as many holes as possible on the rind. The fat oil produced in the roasting process need ways to come out. Why we need oil coming through the holes? Because hot oil brings hot temperature, which can keep the rind something like gently deep-fried for a quite long time.
3.Applying baking soda or white vinegar can help to soften the skin and thus making the crispy pork belly even fluffy. But the remaining flavor of baking soda may bring some bitter taste to the skin. So the best solution is to set the pork for 30 minutes and then wash the skin before air-drying. I did not include this step in this recipe since it is not quite necessary for me.
4.The salt layer can help to absorb water and keep the skin dry. Cover a layer of sea salt on the surface can help to absorb the water released in the early of the roasting and keep the rind dry.
5.Marinating the pork belly for a longer time, at least overnight. We are roasting a large piece. During the marinating time, do not cover the pork belly with plastic wrapper. Place it in a large bowl and let it dry in the fridge.
You will need
- 1000g pork belly with beautiful layers
- 2 small chunks of ginger
- 2 scallions
- 1 tbsp. cooking wine
- 6-10 Sichuan peppercorns (optional)
- 1 and 1/2 tsp salt
- 2 tsp. Chinese five spice
- 1/2 tsp. sugar
- 1 tsp. white pepper
Place the pork belly in a large pot (rind site down) with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.
Transfer the pork out and pat dry the water. Then pork as many as possible holes on the rind. Back and forth and repeat several times. This is the most important step. After the hard pork process, apply a small pinch of salt on the rind.
Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.
Wrap the pork belly with foil wrappers and place in fridge overnight.Uncovered please, we need the rind to be dry before roasting.
Pre-heat oven to 180 degree C. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Roast for 50 minutes.
Remove the salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Turn your oven to upper fire mode and turn up the temperature to 220 degree C.
Continue roasting for 20 to 25 minutes until the skin is well crackled. Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Transfer out and cut into small bites.
Cutting tips: place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds.
How to serve
You can serve this with sugar, mustard sauce or Thai sweet and chili sauce. But not too many cubes each time. I would suggest 2 cubes for each individual. I make three strips this time and serve only 1 strip one meal. We have very similar dish in Western China, where the pork belly rind is deep-fried for crackling. Mixed chili peppers are used to remove the oily.
How to cook pork belly
- Prepare the pork belly: Score the skin with a sharp knife. Take care not to cut through to the meat. Season generously with salt and pepper on both sides.
- Cook: Place the pork in a roasting dish and place in a hot oven (220°C/430°F) to roast for 30 minutes. Turn the heat down to 160°C/320°F and continue roasting for 25 minutes per 500g (1lb) until it reaches 62°C/145°F on a meat thermometer.
- Allow to rest: Remove the cooked pork from the oven, tent loosely with foil and allow to rest for at least 10 minutes before carving and serving. Resting the meat after cooking is the most important step in the whole cooking process. Hours of marinating and perfect cooking means nothing if your meat hasn’t rested. Resting allows all the natural juices to re-distribute back into the meat. If you don’t rest the meat, you’ll find a 24big puddle of juice once you start carving. Juice that should be in the meat.
Perfect roast pork belly
Try our perfect roast pork recipe with the best crackling then check out more pork belly recipes such as our roast pork for two. Pair your pork belly with our classic Yorkshire puddings and apple sauce, then also discover more roast dinner recipes.
The perfect pork belly is all about the contrast between crunchy, snappable strips of crackling, and delicately soft meat underneath. But how to get the former without overcooking and drying out the meat, or the latter without ending up with tough, chewy, unappealing skin? Follow these simple rules and you’ll be serving up flawless pork belly to an eager crowd.
How to make the perfect roast pork belly
1. Cracking the crackling
To get the perfect crackling, the skin needs to be as dry as possible. Keeping the joint in a cold, dry fridge overnight will help the drying process, and keeping it uncovered will ensure no condensation forms. Scoring the skin increases the surface area exposed to the heat of the oven, so that more of it crisps up, and not scoring too deeply prevents any meat juices from bubbling up and making the skin soggy.
2. Worth its salt
Salting the meat well before cooking does two things: it draws moisture from the surface, allowing salt to enter the meat and season it, along with any flavourings and the salt also affects the protein structure, which softens and tenderises the meat.
3. Matter of degrees
Bringing the meat to room temperature before roasting is important with a large piece of meat – it ensures even cooking throughout, preventing the outside from over-cooking and drying out before the inner meat is fully cooked.
4. High time
The blast of high heat at the start of roasting lifts the rind from the meat, moving it away from the moisture rich meat and keeping it dry for crackling to form.
5. Stick to the ribs
Roasting belly with the rib bones still intact protects some of the internal meat from the fierce heat of the oven. As the bones heat up they will gradually transmit heat to the meat inside. Along with the onions and celery on the bottom of the tray, the ribs also act as a trivet, propping up the meat and enabling heat to circulate underneath while also allowing the meat to braise in the cider and the crackling to roast.
6. Rest assured
Resting the pork belly will allow the juices to thicken and then redistribute within the meat, meaning they won’t all flood out when carved.
Higher-welfare pork will help ensure good crackling as it is likely to have been dry aged and have a lower water content.
- rib-in pork belly 2.5kg
- sea salt flakes 1½ tbsp
- thyme 10 sprigs, leaves picked
- black peppercorns crushed to make ¼ tsp
- vegetable oil a drizzle
- onions 2, thickly sliced
- celery 2 sticks, halved horizontally
- chicken stock 300ml
- dry cider 330ml bottle
- wholegrain mustard 1 tbsp
Put the pork belly in the fridge overnight, leaving the skin exposed to dry. The next day, use a sharp knife to score the skin in 1cm intervals, being careful not to go through to the meat. Mix together 1 tbsp of the sea salt, the thyme leaves and black pepper, and rub thoroughly onto the meat but not the skin. Chill, uncovered, for 1 hour, then remove from the fridge for another hour to come back to room temperature.
Crispy Roast Pork Recipe – How to make perfect Crispy Pork Crackling?
Posted June 22, 2016 by Holly & filed under Main course, Pork.
Crispy roast pork is a very popular dish in Vietnam. It goes well with steamed rice, rice noodle (with sweet and sour dipping sauce), or tastes great just on its own. Making this dish at home is not too difficult. The biggest issue that concerns many home-cooks is probably how to make the skin crispy with perfect crackling. I have tried many different recipes before. Some ended with undercooked pork or burnt pork with super-hard skin and no crackling at all. Some other were quite fine but no recipe really made me feel 100% happy until I found out the one that I am going to share with you in this post.
This recipe was passed around on the social network in Vietnam for some weeks this Spring and received huuuggeee positive feedback from hundreds of thousands of people. Seeing all that, I gave it a try out of curiosity, and was instantly hooked. The method was so simple, no scoring the pork skin, no hassle wiping off the fat, yet the result is still outstanding: the crackling is golden brown and crunchy, while the meat remains juicy and tender. This method also involves producing steam in the oven, which is a neat tip to keep all the moist and juiciness inside the meat.
This roasting method is very easy with a high chance of success, but make sure you keep these few important points in mind before putting on that apron:
– The v ery essential secret of the perfectly crisp crackling lies in rubbing salt into the pork skin before roasting, but that is not enough. To make sure the skin cracks perfectly, the oven temperature must be high enough. I usually roast at 220
446°F), which is the commonly recommended cooking temperature range for pork, but make sure to roast it at a high rack, so that the pork skin stays close to the top heat element. This temperature is flexible depending on the kind of oven you use, so keep an eye on the pork as it roasts to make adjustments if needed. If the temperature is not high enough, the skin might fail to crack properly, and would become very rubbery (even having had salt rubbed on).
– It is highly recommended to use freshly boiled water when roasting the pork, as explained above. However, don’t submerge pork too much in water as the submerged part of the pork will taste like boiled pork or pork stew rather than roasted pork. In my case, I only used enough so that the pork is 1 – 2cm deep in water.
CRISPY ROASTED PORK RECIPE
- 0.5 kg (1 lb.) pork belly – choose a nice rectangle-shaped piece with a flat skin surface
- ½ tsp 5 spice powder
- ¼ tsp garlic powder (or 10 gram finely chopped garlic)
- ½ tsp onion powder (or 15 gram finely chopped shallots)
- ½ tsp salt
- Table salt to rub on skin – about 30
The video tutorial can be found on Savoury Days’ YouTube channel. If you cannot watch the video from this blog for some reasons, you can click on this direct link to YouTube. Don’t forget to turn on HD setting for the best quality.
1. Wash the pork thoroughly, then dry with paper towel. Mix together 5 spice powder, garlic powder, onion powder and salt, rub evenly all over the pork, including the skin. Cover and refrigerate for at least 2 hours, or overnight for the pork to absorb the seasoning.
* This seasoning is optional, but it helps make the pork a lot more flavorful. I’d say at least use onion powder to get rid of the somewhat unpleasant smell of pork.
2. Prepare a tray for roasting (I just used a large baking pan). Line the tray with aluminum foil or parchment paper to keep the tray as clean as possible, so that we won’t have to wash it after the first roasting.
3. Place seasoned pork into the tray with the skin side up. Gently pour table salt onto the skin so that the is completely covered with a layer of salt. Put oven on 230°C/ 446°F. Roast the pork for about 30 minutes in the middle of the oven. Note: If you season the pork with fresh garlic or shallots, make sure to wipe them all off to prevent them from burning and sticking to the pork.
30 minutes, the salt will harden and turn golden brown. Take the pork out from the oven, wipe this layer of salt completely off of the skin. Remove the lining foil or parchment paper. Place the pork back into the tray.
5. Raise the roasting rack to a higher shelf so that the skin stays closer to the top heat element. Place the tray back into the oven, pour some freshly boiled water into the tray so that the water level is about 1 – 2cm. Don’t use more than that, unless you prefer the looser texture like pork stew (as explained above). Continue roasting for 25
446°F. Thanks to the salt and high temperature, the skin will crack beautifully during this second roasting step. In addition, the steam from boiled water prevents the pork from being burned too fast while maintaining the juiciness.
* The cooking time may vary depending on your oven (size, temperature stability…) and the thickness of the pork. If you use a small oven, you may need to lower the temperature and extend the cooking time. Thicker cuts require longer cooking time.
6. When the pork has completely cooked and the skin has fully cracked, take the pork out from the oven. Let cool for at least 15 minutes before slicing the pork into smaller servings. Don’t cut into it too soon, because the meat juice will escape from the meat, causing it to be drier.
Serve warm. This pork shouldn’t be left overnight, particularly in the fridge as the skin won’t be crispy anymore.
- 6 ½ pounds bone-pork belly
- ¼ cup fish sauce
- 2 tablespoons rock salt
- ¾ teaspoon ground black pepper
- 3 shallots, chopped
- ½ cup Chinese soy sauce
- 3 calamansis (Filipino lemons), juiced (Optional)
- 2 tablespoons sinamak (seasoned cane vinegar)
- 2 Thai bird's eye chile peppers, seeded and chopped (Optional)
Pat pork belly dry with paper towels. Score pork belly skin in a crosshatch pattern with a sharp knife.
Place pork belly skin side-up in a large roasting pan. Pour fish sauce evenly over pork belly. Season with rock salt and pepper. Let stand at room temperature for 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Cover roasting pan with aluminum foil.
Roast pork belly in the preheated oven for 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking, basting pork belly with juices every 30 minutes, until very tender, about 4 hours.
Remove aluminum foil and turn on the oven's broiler. Broil pork belly until skin is crisp, about 30 minutes. Remove pork belly from oven. Let rest for 30 minutes. Slice off the bone.
Mix shallots, soy sauce, calamansi juice, sinamak, and chile peppers in a bowl to make dipping sauce. Serve slices of pork belly with dipping sauce.
- ½ pound whole pork belly, skin removed
- ½ teaspoon smoked paprika, or to taste
- kosher salt and ground black pepper to taste
- 1 tablespoon olive oil, or to taste
Preheat oven to 200 degrees F (95 degrees C).
Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature place cooled packet in refrigerator and chill for 8 hours or overnight.
Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.
Crispy Pork Belly
Preheat oven to 240˚C. Pat the skin of the meat dry and season the flesh side with pepper and half the salt. Sprinkle the sage leaves on the bottom of a metal baking dish (do not use a glass or ceramic baking dish as it might shatter when you add the milk) and put the pork on top, skin side up. Season the top with the remaining salt.
Roast for 20-30 minutes at 240˚C until the skin is starting to blister and crackle. Watch closely for burning.
Pour the milk around the meat to come about half to two thirds of the way up the sides of the pork. Reduce the heat to 160˚C and roast for a further 1½ hours or until the meat is meltingly tender. Check the level of liquid during cooking and if it has evaporated add a little more to the pan.
Remove the pork from the oven, lift it out of the dish and allow it to cool. Discard the liquids (they will break into curds).
For easy cutting, place the meat flesh side up on a chopping board and use a heavy, sharp knife to cut it into slices about 3-4cm thick. Serve warm or at room temperature with Roasted Pepper Pesto, if desired.
HOW TO MAKE CRISPY PORK BELLY?
- Exfoliate the pork skin by rubbing it with 1 tbsp of coarse salt both on the skin and the meat, then Wash thoroughly.
- Pat the skin very dry with a kitchen towel, then place in a dry baking tray skin side down
- Mix the 1 1/2 tsp of fine salt and 1/2 tsp of 5 spice power, then rub the mixture onto the meat including all the grooves (not the skin).
- In a separate bowl, use the back of the spoon to mash up the fermented red bean curd, then add the 1 tbsp of Chinese wine. Rub the mixture all over the meat (avoiding the skin).
- Turn the pork belly skin side up in the baking tray, and pat the skin very dry again if necessary. Leave the tray of pork in the fridge uncovered for 2-3 days to dry the skin.
- When the skin is thoroughly dry, use a sharp utility knife/pen knife to score the skin width-wise about ½” apart.
- Pre-heat the oven to 240*C
- Place the pork belly on a baking rack skin side up. Spread the 6 tbsp of coarse salt on the skin leaving a 1cm perimeter. Press the salt layer down lightly to compact it.
- Place the pork belly on the top rack nearer to the fire and roast for 15-20 minutes.
- By now, the coarse salt layer would have expanded to cover the whole skin. Take the pork belly out and remove the hardened layer of salt.
- Remove excess oil by patting dry the skin with a kitchen towel. Then, place the pork belly back to the oven and continue to roast for another 15 mins.
- At this stage the skin should start to crackle. After the whole piece of skin has started to blistered, turn the heat down to 180*C. Then continue to roast for another 10 minutes until the skin is golden brown.
- Cut the crispy pork belly into bite size, and serve hot with mustard and thai sweet chilli sauce.
How to Cook Pork Belly: Skin-On or Skinless
1. If you're cooking skinless pork belly, move on to the next step. For skin on pork belly, pat skin dry with a paper towel and score skin with a very sharp knife on the diagonal about ½-inch apart. Repeat this cutting in the opposite direction to create a diamond pattern (see image below). Take care to make shallow cuts - it's okay to go into the fat, but don't cut so deep that you go into the meat.
2. Season a one pound piece of pork belly (skin on or skinless) with a dry rub of sugar, salt and pepper. Cover and refrigerate overnight.
3. The next day roast in a heavy, oven-safe pan or skillet in a 450°F oven on the middle rack for the first 30 minutes and then an hour at 275°F. Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through - at least a few hours and up to 2 days.
4. Once chilled, slice into thick pieces and brown until crispy to enjoy alone or in a variety of recipes from salads to soups to sandwiches and more!
Pan crisped slices are perfect for Pork Belly Ramen, Pork Belly Sandwiches or Sliders, and Pork Belly Tacos. Or use it in place of bacon in Bucatini all' Amatriciana, Wedge Salad, or Spinach Salad. Hungry yet?