Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Crispy Pork Belly

on July 10, 2016

2016-01-14 18.22.56

2016-01-14 18.22.45

Pork belly seems to be one of the most sought after cuts of meat. I think since the Iron Chef show brought this cut.to the forefront.  In restaurants today, it’s become the one of the hottest items to order. I mean, once you’ve ordered the pork belly, you’ll most likely always order it no matter the style it’s being served. I’ts that delicious!  I sometimes think we may be a little slow when it comes to trying new things. Many Asian cuisines, have for many years, implemented pork belly into a variety of their dishes.

I have a great and easy way to prepare this cut at home so it will come out tender, golden, with a crispy top. This recipe does not require scoring the skin in any way. This will allow you to slice it later and it will retain its integrity. I think it’s worth mentioning, that Shoaxing rice wine is available in most Asian markets today. If you adore Asain cuisine, and want to make awesome Asian dishes at home, Shoaxing rice wine should be a pantry staple.

2016-01-14 18.22.56

Yields: 10 large pieces
Prep Time: 2 minutes
Inactive Prep Time: 4 hours to overnight
Cook Time:  roughly 1 hour 10 minutes
Equipment: Roasting pan with rack

Ingredients:
2 pound pork belly
1 cup of Kosher salt

Marinade:
1/4 cup of low sodium soy sauce
1/3 cup of Shaoxing rice wine
2 tablespoons of brown sugar
2 tablespoons of pure maple syrup
1/4 cup of orange juice
2 cloves of minced garlic
Directions:
Using a paper towel, pat the skin of the pork belly completely dry. Whisk together all the marinade ingredients in a bowl and then pour them into a rectangle style baking dish that’s just big enough to hold the pork belly.

Carefully place the pork belly into the baking dish making sure only the meat touches the marinate. The skin on the top must remain completely dry. If the marinade level is too high, then discard any extra by pouring some of it off. Place the baking dish with the pork belly and marinade into the frig for at least 4 hours to overnight.

Preheat oven to 350 degrees F.. Completely line a roasting pan with foil. Pour an inch of water into the bottom of the pan. Place a wire rack on top to hold the pork belly.

Remove the baking dish with the marinated pork belly from the frig. While the pork belly is still in the baking dish, spread 1 cup of Kosher salt evenly over the fat cap of the pork belly as seen in the pictures above.  Next, transfer the pork belly onto the wire rack. The pork belly will cook above the water and the drippings will fall into the water.

Note: If one part of the pork belly is slightly lower or shorter on one side, use an oven safe item to prop up that side so the pork will cook evenly. Bake for around 40 minutes until the meat looks cooked through.

Remove the pan with the pork belly and increase the temperature to 470 degrees F. The salt should have formed a crust which you can easily remove. You’ll be able to see the pork belly, side by side, with the removed salted fat cap, in the picture above. Once the temperature of the oven has reached 470 degrees F., place the pork belly back into the oven and bake for another 30 minutes. The skin should be bubbly and crisp.

Remove from the oven and let cool for about 10 minutes before cutting and serving. Crispy pork belly is a great appetizer and one I know you’ll make over and over.

 

 


One response to “Crispy Pork Belly

  1. Matt Tavrides says:

    Love it. Thanks for posting. This is my first attempt. [image: image2.jpeg]

    Like

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