Slow-Roasted Pork Belly
I have tried every conceivable recipe that guarantees crispy crackling. They all lie! I have failed too many times to count. This is the ONLY one that works the way I want it to. The best crispy crackling guaranteed.
Marthinus StrydomThe Story
I have searched high and low for the perfect pork belly recipe. I have tried every conceivable recipe that guarantees crispy crackling every time. Unfortunately I have been disappointed many times. In order to save you all a lot of time and even more money, I have done all the hard work for you! What you will find here is a recipe that I have created, combining a few techniques into a fool proof crispy crackling recipe.
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Ingredients
Method
- Take two long sheets of foil and put in baking dish. Cut peeled onions or peeled apples in half and place on foil. Cut them lengthwise so that the pork is resting on a flat discs of onions or apples, and so that your guests get half of an onion or apple each.
- Remove all moisture from pork rind by dabbing with high-grade paper towel. You can use a hairdryer to get it completely dry. This will ensure the pork rind crackles perfectly. Mix salt flakes and oil and rub all over pork belly, including the rind. Work into the crevices all over the pork. Place pork, rind side up, on top of apples or onions.
- Gather up foil so that is surrounds the pork but leaves the top skin rind exposed. The foil should make a close nest around the pork to prevent it from drying out and gather the juices while it's cooking, but at the same time allow the pork rind to crackle.
- Place in oven preheated to 150 degrees C and cook for 3 hours. Turn oven temp down to 140 degrees C and cook for another hour. Remove from oven and pour out juices and set aside for the sauce. Do not baste the pork at any time while cooking.
- Finally, before serving, place the pork back into oven and cook at 220 degrees C for another 20 mins. This will bring the crackling up to perfection.
- To make the special roast pork belly sauce; in a saucepan mix 1/2 cup brown sugar, 1/2 cup red wine vinegar, 3 star anise, 1/2 cinnamon stick, pan juices. Bring to boil and simmer until syrupy - approx 5 mins. Add juice from 1 orange, 3 slices of orange peel and 1 cup chicken stock. Bring back to boil, simmer until reduces. Season with salt and pepper to taste. Remove orange rind, star anise and cinnamon stick before serving.
- The secret to the crackling is to (1) score the rind quite finely, (2) ensure the rind is free of moisture, and (3) don't cover or baste the pork rind at any time whie it is cooking in the oven.
