July 20, 2013

Slow Roasted Pork Belly

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Crackling. I haven't met anyone who doesn't like good, crispy crackling. And it's actually easier to achieve than you would expect. Impressive, because it tastes great and because you have to do a ridiculously small amount of work.





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Slow Roasted Pork Belly

600g slab of pork belly
Oil
Salt
Pepper

Preheat your oven to 160C (not fan forced. If you're can't turn off the fan, I would suggest 140-150C).

Score the pork belly to what your portions would be. I would suggest using a very small paring knife if you have one - you want to score just into the fat but not cut the meat. Rub a little bit of oil - I used just enough for a light coating - onto the pork belly, followed by a generous rub of salt and pepper, making sure you get into the creases. I scattered stripes of flavoured salt from Smoke and Roast that I got from The Good Food and Wine Show, and it gave me interesting bursts of flavour in every piece!

Simply roast it over a rack for a couple of hours till the rind is nice, puffed and crispy. I tend not to worry too much about the pork cooking through - at those sort of temperatures the pork is always done by the time the crackling is. If you have a much larger slab of pork, I would suggest cutting it into smaller slabs before you put it into the oven.

It's the most foolproof recipe for pork and pork crackling I've ever used. Simple and effective, I like to serve portions of the pork just with some roasted veggies, no gravy required!

What's your favourite tips to making great pork belly with amazing crackling?

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4 Comments:

At July 22, 2013 at 8:29 AM , Blogger Tina @ bitemeshowme said...

this looks amazing! and so easy?! You'd think there'd be much more required in getting a good crackling. Thanks for sharing x

 
At July 22, 2013 at 9:11 AM , OpenID lateraleating.com said...

I don't have any tips so thanks for yours :)

 
At July 22, 2013 at 6:30 PM , Anonymous Sophie - thestickyandsweet.com said...

Yum! I've never made pork belly before but I am definitely going to try it now.

 
At July 28, 2013 at 6:09 PM , Anonymous The Lamstock said...

Drool! It looks so moist! I think i'm gonna start trying it myself as well! :)

- Ando

 

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