3 DAYS !?...
is it worth it ?!...
of course it is...
IT'S PORK BELLY !!!
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
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.