Delicious crispy skinned pork belly!
When buying be sure to check the layers of fat and meat. There should be a nice layer of fat on top covered with the skin. Also a thick layer of meat or two.
Keep the belly in the fridge until you're ready to score it. If the fat gets warm, it will be difficult to score.
Make a bed of veg in a roasting pan. Onion, carrot, celery, fennel and garlic with a bit of olive oil and salt and pepper.
Make sure the pork belly is super dry! Score the belly fat/skin in a diamond pattern. The closer together your scores, the crispier the skin will be.
After scoring, season the other side of the belly with salt and pepper or some chicken rub. Pour a small amount of olive oil in your hand and rub it into the scored skin along with the seasoning as well.
Lay belly on the bed of veggies. Add liquid to pan, enough to just come to the top of the bed of veggies. Broth, wine, water, apple cider vinegar... whatever. DO NOT POUR LIQUID ON THE BELLY! It should remain dry
Roast belly in 475 degree oven for 20 minutes.
Lower temp to 325 and roast for another 2 hours
Remove from oven and place belly on cutting board and let rest for at least 15 minutes, DO NOT COVER IT!
Put roasting pan with veg on stove top burner. Mash the veg a bit and add ~2 tablespoons butter and ~2 tablespoons of flour, whisking to make a roux. Once flour is incorporated, add some chicken stock or broth and simmer for 10 minutes to make gravy.
Cut belly into portions and serve with gravy on the side.
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Serving Size: 1 Serving (1123g) | ||
Recipe Makes: Servings | ||
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Calories: 3111 | ||
Calories from Fat: 2373 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 263.6g | 352 % | |
Saturated Fat 101g | 505 % | |
Monounsaturated Fat 119.4g | ||
Polyunsanturated Fat 26.7g | ||
Cholesterol 409.6mg | 126 % | |
Sodium 750mg | 26 % | |
Potassium 2304.8mg | 61 % | |
Total Carbohydrate 116.6g | 34 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 112.8g | ||
Protein 65.1g | 93 % | |
Powered by: USDA Nutrition Database 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: 3111
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