It has taken me a year to finally crack the crispy skinned pork belly. Out of all of the recipes trialled, this super simple recipe wins hands down. You can get creative with herbs and spices by adding rosemary sprigs and thyme to the bottom of the dish but the key here is to keep it simple and relatively "dry" so that you get that amazing crispy, crunchy skin we all love. Another hot tip is to keep the heat turned up until the skin is completely blistered. Always opt for free range, pasture fed pork so that you avoid most of the toxins (hormones, chemical etc) that are stored in the animals skin. I would love to hear how you get on with this recipe.
1.5kg of scored free range, pasture fed pork belly
2-3 tsp himalayan salt
1 tsp cracked black pepper
1-2 clove garlic (optional)
Preheat oven to the the highest temperature it can go to.
Rub flesh and skin of the belly with juice of lemon and salt. Do not drench it because we want the skin to crackle well. If too wet, pat excess liquid off with paper towel.
Line a baking dish with baking paper.
Optional: throw whole garlic cloves into the baking dish. Place pork belly on top. Leave uncovered.
Cook on highest heat uncovered until the skin is completely blistered. This may take 1 hr or even a little more. It may start to sizzle and spit. This is normal.
When skin is completely blistered, reduce the heat to 75-100 degrees and slow cook for around 2 to 2 1/2 hours. The fat underneath the skin will keep the flesh moist.
If you do not let the skin blister completely it will be chewy and there will be no crackling.
I normally accompany the belly with sautéed cabbage and a nice bottle of Riesling on special occasions 🙂
You can also enjoy this dish with