Roast Pork Belly Recipe With Crackling

Ingredients 4 kg piece of higher welfare pork belly bone in 6 bay leaves 2 tablespoons sea salt 2 tablespoons coriander seeds 2 tablespoons fennel seeds 2 tablespoons black peppercorns 4 onions 300 ml dry cider 3 tablespoons plain flour veg 4 carrots 4 potatoes 4 sticks of celery 2 bulbs of fennel.

Roast pork belly recipe with crackling. Chinese roast pork belly is so popular in asia that there are chefs specialized in roasting pork in restaurants. With a sharp knife make several parallel cuts across the skin of the pork belly about 1 4 inch apart. The meat should be very tender and the crackling crisp if it s not quite done turn up the oven to 200c fan 180c gas 6 and roast for a further 15 20 minutes or until really crisp. Ingredients pork belly 2kg rib bones in and rind scored vegetable oil sea salt shallots 400g peeled celery 3 sticks roughly chopped fennel seeds 2 tsp toasted rosemary 6 sprigs garlic 4 cloves smashed white wine 750ml bottle carrots 750g peeled and cut into pieces olive oil chinese.

Servings pork belly is very rich so a 1 kg 2 lb raw piece shrinks to about 700g 1 4lb serves 6 8 people as part of a multi course meal or as a starter. Then slice using a serrated knife. 6 1 kg pork belly 3 medium onions or peeled and cored green apples 3 teaspoons salt flakes 5 tablespoons oil. Cover with plastic wrap and refrigerate at least 2 hours and up to overnight.

Place pork on a rack and return to baking tray roast for a further 30 minutes or until crackling is golden and crispy. Gather up the foil so that is surrounds the pork but leaves the top rind exposed. Chinese roast pork is famous for its crackling skin and the aromatic meat. I don t serve pork belly as a main because i find it too rich.

Heat the oven to 350 f 180 c. Return pork to oven for 30 minutes rotating every 5 to 10 minutes or until skin is crisp and bubbly. The foil should make a close nest around the pork to prevent it from drying out and gather the juices while it s cooking but at the same time allow the pork rind to crackle. Step 2 preheat oven to 450 degrees f 230 degrees c.

Pour the juices into a jug and allow them to settle. Rub onto the non fat side of pork belly. Steps to make it. Transfer pork to serving platter tent loosely with foil don t worry crackling stays super crisp and rest for 20 minutes.

Place pork rind side up on top of apples and or onions. Combine paprika oregano cumin salt pepper garlic powder onion powder turmeric and cayenne pepper in a bowl. Cut through the skin and fat but not into.