unbelievable crispy skin pork belly.
this is what pork belly dreams are made of...
i could've eaten the whole thing right then and there...YIKES !
the BEST crispy skin i have ever accomplished.
maybe it was the technique...maybe because i didn't mess with it. maybe it was just THIS piece of belly...all i did was season it up and throw it in the oven. i don't know what is was, but...
it was DELICIOUS!
as you can see...it slices very clean after refrigeration.
TIP FOR STORING AND RETAINING CRISPY SKIN...
wrap cooled pork belly in parchment. sometimes...MOST OF THE TIME, i use a cut brown paper bag to wrap. then place this in a storage container with the lid "ajar".
i have been able to keep the crisp for a few days. you can sear it in a pan, or warm in a toaster oven.
this piece (above) was gently seared after refrigeration.
use a very sharp knife or a box cutter works well.
no need to roll it like this. i just did it to get the salt in there and the photo of the cross hatch cut...
above is the way i prepare it for the oven...easy clean up using tinfoil, but not necessary.
CRISPY SKIN PORK BELLY
sprinkle salt, chipotle, coriander on the meat side.
sprinkle salt and just a bit of the chipotle-coriander on the skin. let it get inside the cuts, but brush it off of the top.
sprinkle salt and just a bit of the chipotle-coriander on the skin. let it get inside the cuts, but brush it off of the top.
make a bed of onions, garlic and shallots under the belly (now i also put green apple slices)
total cooking time was about 3 to 4 1/2 hours
IN THE OVEN AT 280F
check on it after about 3 to 3 1/2 hours. every pork belly is different! poke it in the meaty part...is it REALLY fork tender? go ahead and leave it in for an extra 1/2 hour or so. when it is truly fork tender take it out of the oven and let it rest for 20-30 minutes. turn your oven to 480F with top element only to preheat while it is resting.
NEW NOTE...12-9-14 sometimes i remove the belly and put it on a different pan. that way the bed of onions wont burn. the onions might need to go back in under close watch for a few minutes to caramelize. they are delicious!
NOW...put the belly back in and sit there and watch it. it should start to puff up like popcorn. let it do its thing until all looks crispy. careful not to let it burn.
LET IT REST 20 MINUTES BEFORE SERVING
i have done this now 5-7 more times and every time it comes out perfect.
total cooking time was about 3 to 4 1/2 hours
IN THE OVEN AT 280F
check on it after about 3 to 3 1/2 hours. every pork belly is different! poke it in the meaty part...is it REALLY fork tender? go ahead and leave it in for an extra 1/2 hour or so. when it is truly fork tender take it out of the oven and let it rest for 20-30 minutes. turn your oven to 480F with top element only to preheat while it is resting.
NEW NOTE...12-9-14 sometimes i remove the belly and put it on a different pan. that way the bed of onions wont burn. the onions might need to go back in under close watch for a few minutes to caramelize. they are delicious!
NOW...put the belly back in and sit there and watch it. it should start to puff up like popcorn. let it do its thing until all looks crispy. careful not to let it burn.
LET IT REST 20 MINUTES BEFORE SERVING
i have done this now 5-7 more times and every time it comes out perfect.
NOTE...use a VERY sharp knife. OR you can turn the crispy side down and slice through the meat first to get a good clean cut on the crispy skin.
i'm telling you...it is melt-in-your-mouth meaty fatty goodness!
you could almost consider this a healthy taco...? or at least carb-free
63 comments:
OMG! I am SO getting hold of some pork belly to try this...thank you!
How tasty! my mouth is watering just by looking at the pictures
hi Helga...and Riley...so easy. go out and get yourself a slab O belly!
look so delicious
Made this the other day with a dash of lime juice on the bed on onions and shallots. Perfection. Making our again tonight! Thanks for such an easy yet delicious recipe!
hi Leonna...
great...isn't this a good one?...i have to have a pork belly at least once a month...i'm about due
very nice info, i am glad to see :)
So I've seen this many times on your Instagram and drooled over the photos! I just got a beautiful slab of pork belly and went right to your blog for the recipe, I so need this in my life! Thanks Jules!
HI VICTORIA....sorry so late reply....
i hope your belly turned out fabulous and crunchy !!!
everybody needs a little fatty belly in their life...RIGHT!?
So I just wanted to let you know I basically tried this recipe last night. Switched it up in a few ways but essentially the same. I couldnt get the crackling to pop like yours. I'd say 75% of the skin popped. But hot darn was this thing delicious. The pork was just too good. Between two of us we were easily able to kill off an entire slab. We literally could not stop eatting it. First in taco form but then it just got to a point where all we wanted to do was eat the pork lol. Good job!
This looks amazing! Holy cow! Or pig. I need to buy some pork belly, stat.
What do you put in your taco except from the Pork Belly
It sounds great and it looks so good. I will give it a try. Thanks for the recipe.
what size/wt pork belly did you use for this recipe?
May I know the weight and thickness of the pork belly? Thanks!
OMG! I underestimated the toughness of the skin and the box cutter method had me mashing the belly too much. In a McGuyver moment, I busted out the Dremel with the cutting tool attached and made short work of the scoring. For all of you other guys out there that like to cook, this makes it that much better.
This looks amazing!
Just wanted to say thanks for this recipe, it worked a treat however i mistakedly put spices on the skin so the crackling went black (but still edible). Recipe is spot on.
Hey Jules. Belly looks fantastic. Before I jump in and give it a go, have a question for you. 280 F seems a bit low. I want to confirm that the temp is 280 F for 3.5 hours. Thanks.
Oh also, this looks like the rind was removed. Right? If yes, have you given it a go with rind on?
@JamesEvangelos 280F Thats not a wrong temp, just keep an eye out for it at the 2hr mark, check for colouring mainly. Your initial cook is to get the meat nice and juicy and fork tender, the colouring comes from the heat blast at the end. (The rind is ON, aka the skin. Thats why you need a super sharp knife or a razor blade to score it)
just blogwalking.. Nice post and have a nice day :)
does it matter what size/lb the pork belly is?
Hi Jules, I am really excited to try this recipe over Memorial Day weekend! Can I ask how big of a piece of pork did you use? Also, how many people would you say one slab would feed?
Thanks!
Hey looks delicious - what was the weight of the pork?? Thanks : )
Indian Foods are very spicy and very tasty. Thanks for sharing...!
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I am trying this. But why do you mean just top part of oven when crisping the fat? My oven says bake or broil????
hi Karen...sorry late reply. my oven has this option. I'm sure you could put it on a low broil, but keep a VERY close eye. don"t put it too close to the element, it might burn. hope that helps. :)
OMG just came across this by mistake this morning, it looked so tempting I made it for dinner, and have got to say it it THE BEST crispy belly pork recipe ever ... Carol in Liverpool loves this :-)
your tightly spaced crosshatch pattern cut on your pork belly is beyond stunning! my choice has never been to make the cuts so closely spaced and now i see i am such a moron... i am soooo going to copy you from now on. thank you thank you thank you!
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I can't wait to try this! That skin looks amazing!!!
How far down do you cut the skin? Other crispy pork belly recipes suggest not cutting into the fat cause it makes the crispy skin soggy, but yours look like you cut deep?
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I know this is probably a dead article, but just wanted to say I tried this method and it turned out amazing for my first time. The rind didn’t puff up like the pictures so it did burn a bit on one end but I’ll know better for the next try and there will be a next try. Instead the skin just got lots of tiny bubbles. Every bite was crunchy and tender. We finished it off within 10mins, eating it off the cutting board.
I used a 2 lb slab of pork belly and just used whatever to season the meat and only salt for the skin. I only cooked it for 2-2.5 hrs. (It was a thin pork belly.) I also felt the broiler gave better results than the high heat oven to puff up the skin.
Thanks.
This looks pretty great. It turned out pretty great.
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I would like to give it a try. But I dont think I can make it as good.
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