Slow Roasted Pork Belly with Crisp Crackling
Juicy pork belly with crisp crackling is all about time, the right temperature and dry rind before the final heat increase. This recipe for slow roasted pork be…
Ingredienser
Instructions
Score the pork rind 2 to 3 days before serving. Cut well into the fat layer, but not down into the meat.
Cover the bottom of a dish with coarse salt and place the pork belly rind side down on the salt. Season the meat side with salt and freshly ground pepper.
Cover the dish and refrigerate the pork belly until it is time to cook.
Rinse the coarse salt off the pork belly and dry the meat thoroughly. Rub the rind side with a little salt and place the pork belly in an ovenproof dish with the rind facing up.
Raise the middle of the pork belly slightly, for example with crumpled aluminum foil under the meat, so the fat can drain during cooking. Pour the water into the dish and cover tightly with aluminum foil.
Place the pork belly in the oven at 75 degrees and cook for 24 hours.
Increase the temperature to 230 degrees and cook for another 20 to 30 minutes, until the crackling pops and becomes crisp. Watch closely near the end so it does not burn.
Let the pork belly rest for at least 15 minutes before slicing.
Nutrition per serving
Energi ca. 1111 kcal
Protein 43.5 g
Fett 103.4 g
Karbohydrater 1.1 g
Fiber 0.4 g
Sukker 0.0 g
Salt 84.2 g
Tips & tricks
Make sure the rind is completely dry before the final heat increase. Pat it well with paper, and use fan heat or the grill setting near the end if the crackling needs extra help, but watch closely so it does not burn.
Did you know?
Slow roasted pork belly becomes more tender because low heat gives fat and connective tissue time to break down slowly. Crisp crackling, however, needs high heat at the end so the fat under the rind bubbles and lifts it. This combination of low and high heat is the key to both juicy meat and a crisp surface.
