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Crispy Slow-Roasted Pork Belly

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Crispy Slow-Roasted Pork Belly
Slow Roasted Pork Belly

Crispy Slow-Roasted Pork Belly

  • Total:2 hrs 55 mins
  • Prep:10 mins
  • Cook:2 hrs 45 mins
  • Yield:6 Servings

Pork belly is a fatty piece of meat that is often used to make bacon and pancetta. However, it can also be roasted, resulting in a flavorful cut with delicious crispy skin. This roasted pork belly recipe is simple, using just basic seasonings and extra-virgin olive oil. The long, slow roasting makes for tender meat, and the increased oven temperature near the end of the cooking time helps create a crispy skin.

Ingredients

  • 2 pounds pork belly with skin
  • Dash of kosher salt
  • Dash of freshly ground black pepper
  • 1 to 2 tablespoons extra-virgin olive oil

Steps to Make It

  1. Gather the ingredients.

    Ingredients for slow roasted pork belly
  2. Heat the oven to 350 F/180 C. Place a rack (such as a cooling rack) on a baking sheet.

  3. With a sharp knife, make several parallel cuts across the skin of the pork belly, about 1/4-inch apart. Cut through the skin and fat but not into the meat.

    Score the back of the meat
  4. Sprinkle the pork all over with kosher salt and freshly ground black pepper. Drizzle with olive oil and rub it all into the pork.

    Season the meat
  5. Place the pork on the rack, skin-side up.

    Put meat on rack
  6. Roast for 2 to 2 1/2 hours or until the meat is very tender and falling apart. Increase the heat to 425 F and roast for about 20 minutes longer to crisp the skin even more.

    Roast the meat
  7. Remove the pork from the oven and let rest for 10 minutes before slicing.

    Cooked pork belly
  8. Slice thinly, using the cuts in the skin as guides.

Tips

  • Allow the pork belly to sit in the fridge, uncovered, for about 4 hours before you plan to cook it. The skin will dry out and result in a crispier crackling.
  • Make sure the pork is cold when you score it. This will make it easier to cut.

Recommended Product

A big block of juicy pork belly from France. Best cut in thin slices and roasted in a frying pan or on a charcoal grill. You can even cure it and make your own bacon if you want to. 

Product Details 
Weight  about 1000 g
Price per 100 g  129 yen
Origin France
Delivered as frozen (-18°C)

 


If your desired amount is not available or if you wish to order this product in larger quantities, please contact us here.

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  • Volan Rabary
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