It’s vital to season and refrigerates the pork belly overnight, prior to cooking. Remove pork from the fridge. Yours looks delicious! Remove pork from the oven and transfer into work surface. Bring the pork out of the fridge 30 mins before you want to cook it and heat oven to 240C/220C fan/ gas 9. Served it as the salad course with wilted romaine lettuce made with the fat from the pork belly and some bacon fat. Your email address will not be published. N x. I love pork cracklings! Wowza! That is very interesting…I’ll pin this for later so I can try it. Season pork belly all over with smoked paprika, salt, and black pepper. If you send her a photo of a dish gone awry, she can probably tell what went wrong! Your recipe is not more labor intensive, so I will get it a try. I had to pin this recipe because it seems like I am going to have to make up an excuse to make it some time. The key to even golden crackling is not to put your pork belly dangerously near the source of heat, the farther away it is, the better. Followed the rest of the instructions until the pan frying. he was doing this the whole time I was shooting the pork belly!! Or, more specifically, from a guy he met on the side of the road in China who ran a food cart that was open until 4 a.m. Put pork belly on pizza, top with above mentioned chive and ginger sauce, and don't tell the chef in China—this probably isn't how they traditionally serve it up on the side of the road over there. We are Bee Leng & Melissa, the mother-daughter team behind The Burning Kitchen. Hi there, love your recipes, I have made so many of them all easy to follow and turn out awesome! ❤️. Celebrate Chinese New Year with the best of Chinese food! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 1 Preheat oven to 350F. Allrecipes is part of the Meredith Food Group. Americans don’t share Asians fancy for pork. I will definitely make this again! This website uses cookies to improve your experience. Would not make it again. Fold down foil and scrape all the salt off the top and sides. By spreading an outer layer of rock salt on the fat side and baking, the salt crystals will puff up to make a crispy, crunchy crust. Hi there, my name is Calleigh. After making the pork belly, do this (if it isn't gone already). Don’t rush the baking phase. And yes, if you find it all too hard, you can skip this pricking step. Your email address will not be published. Cut meat into 6 equal-size portions. Add comma separated list of ingredients to exclude from recipe. Fold down foil and scrape all the salt off the top and sides. Entire post refreshed, new photos added, brand new (much better!) Thanks so much for these detailed instructions! Good Food Deal Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Did it not crisp at all? The skin of the pork belly is dried carefully and roasted at high heat at the start to draw out the oils and cause the skin of the pork to crackle and blister, similar to how pork crackling and crackling pork roast is made. When the skin is thoroughly dry, use a sharp utility knife/pen knife to score the skin width-wise about ½” apart. All it takes to transform the ugly ducking into a crispy golden swan is to stick it under the grill/broiler for 25 minutes. Finally, the to-die-for sensation when you bite into the mouthwatering pork belly meat, you may also like this Pork Ribs Recipe that tastes the balance and blend like a happy marriage. Restaurant recommendations you trust. Place the pork belly on the top rack nearer to the fire and roast for 15-20 minutes. Thankyou and keep up the good work, Hi, thank you for sharing this recipe, it’s my first time to cook roast pork with crispier skin on top.