Put slabs of pork belly in a deep pot and fill with water until submerged.
Drop all remaining ingredients and boil covered in medium heat. This can be done a day ahead.
Once in a rolling boil, lower the heat and continue to cook until meat can be pierced easily with a fork. Depending on the size of the slab, this can take an hour or 2.
When the pork is tender, carefully remove the meat from the stock, careful not to break the skin, at this point, the skin is already delicately tender and can break easily.
Place the pork in a roasting rack, over an oven proof dish. This will catch all dripping from the pork belly and allow heat to evenly cook the meat.
Preheat the oven at 475F or higher if your oven allows it.
When the oven is hot enough (about 10mins), slip in the pork belly.
Check after 20-25 mins. The skin should be brown, puffed and crisp.
Let the pork rest for 10mins before slicing it in cubes, serving sizes.
Note: this can only be done in convection ovem that allows heat to circulate around, or a turbo broiler.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (275g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 955 (91%)|
|Amt Per Serving||% DV|
|Total Fat 106.1g||141 %|
|Saturated Fat 38.7g||193 %|
|Monounsaturated Fat 49.4g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 144mg||44 %|
|Sodium 67.3mg||2 %|
|Potassium 426.7mg||11 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 3.4g|
|Protein 19.3g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1054
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