Friday, March 1, 2013

Three Day Pork Belly


3 DAYS !?...
is it worth it ?!...



of course it is...
IT'S PORK BELLY !!!
necessary...? i don't know, but good things come to those who wait.


3 DAY PORK BELLY

1st day...dry brine
2.5 - 3 lb pork belly, with skin
1/4 cup kosher salt
1/4 cup packed brown sugar
1/2 tsp ground pepper
rub the pork belly with the brine mixture so it is well coated.  no need to use it all.  place in Ziploc baggie for 24 hours, flipping once in between.. 

2nd day..dry chilled air
wash the belly under cold water and dry with paper towels.  put it in the fridge, open-air, skin exposed over night.

3rd day...slow roast
2 green apple, sliced (not wedges)
1 yellow onion, sliced thick
1 bulb garlic, cut in half
3-4 Tbsp brown sugar
salt sprinkle for skin

when ready to roast, score the skin with a very sharp knife...making a diamond pattern.
line baking dish with heavy aluminum foil for easy clean up.  place sliced apple, onion and halves of garlic bulb on the bottom.  sprinkle some of the brown sugar over.  place belly on top. put a few slices of apple and onion around the exposed sides and sprinkle with more brown sugar.  sprinkle skin with a little salt (salt ONLY on skin).
cover with aluminum foil.
roast at 320F for approx. 4 hours or until the meat is fork tender.
uncover and put oven on broiler setting 420F for approx. 10 minutes...or until the skin gets good and crispy, but watch carefully so as not to burn.  i had to cover parts that were crisping too fast.
remove from oven and let sit to rest for at least 15-20 minutes before serving...slice the roast skin side down on the board for easier slicing through the crispy skin.  at this point you probably won't get a super clean slice, but it sure is good right out of the oven with it's crispy crunchy cracklin' skin.  don't forget to serve with the roasted garlic and onion that is slowly cooked confit-style in the pork fat...YUM


OR what i usually do...let it come to room temp and refrigerate for super clean slices as shown.  slice with skin side down for easier slicing.  warm slices in skillet, toaster oven, or carefully in the microwave "as needed".

AS NEEDED ...
breakfast, lunch AND dinner !
serve as sliders, with a poached egg, hand-to-mouth or with some CANNED SPICED PICKLED PEACHES...posting recipe soon.

NOTES...who knows if the 3 days are necessary.  it's hard to ruin a succulent piece of pork belly...it always turns out unctuous.

BUT...i will be making another one this weekend and i'm going to try a larger slab WITH BONES and it should be done in about 3 HOURS from start to finish.

7 comments:

Henry Turner said...

I live alone but the sight of these pork belly recipes (thanks to your luscious photography)is too good to resist . . . how long does it keep in the fridge for? Any particular storage techniques?

Jules and Ruby said...

hi Henry...i' don't live alone, BUT i'm the only one eating all this belly! lol. i'm no food safety expert, but i would say a week?. this one was 2.15 lbs and i just finished the last of it today. 5 days after making it. the skin isn't as crispy by the 3rd day, but it's still absolutely delicious warmed up. the first few days i wrap it with parchment to try and keep the crisp then i keep it tightly wrapped in saran and tupperware and whittle away through the week. i hope that helps and i hope you try some. i bet you'll have no problem finishing it up. i just bought a 3 1/2 pounder today for NATIONAL PIG DAY

Karen Harris said...

Oh yeah, I'm making this.

Jules and Ruby said...

hey Karen...always a pleasure to see a note from you. like i mentioned, i just bought a 3.1/2 pound slab of belly and i'm going to try 3 hours vs 3 days. it has "bone-in" so we'll see if there's a big difference
BUT, i do have to say the one in this post was absolutely FAB !

Kevin said...

Looks amazing! Looking forward to trying this, maybe sped up a little, don't think I could wait 3 days

Jules and Ruby said...

hey kevin...i did the 3 (it took 4) hour belly last night and it was equally as delicious. i'll post soon. i think the skin turned out even more crispy. when it comes down to it...really...it's ALL GOOD !!!

Kathy Shea Mormino said...

Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:

http://www.the-chicken-chick.com/2013/03/clever-chicks-blog-hop-24-and-three.html



I hope you can make it!



Cheers,

Kathy Shea Mormino

The Chicken Chick

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