CRISPY PORK BELLY RECIPES RECIPES

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
• Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
• Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
• Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
• Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.

Steps:

• To Cook In a large pot, stir-fry the coriander roots, garlic and white pepper with oil on medium heat until fragrant. Add pork belly and all the remaining ingredients except baby carrot, hard-boiled egg and broccolini and bring to a boil; lower the heat and let it simmer. In the meantime, pre-heat oven to 230°C fan forced. Then place pork belly in cente of baking dish, skin side up and gently pour liquid from the pot into base with pork skin above liquid. Cook for 10 mins, until skin starts to dry and liquid is hot. Remove from oven, cover with 1 layer of baking paper and seal tightly with aluminium foil. Reduce oven temperature to 180°C and cook for 35-40 mins. Remove from oven, uncover pork and increase oven temperature back to 230°C. Return pork to oven for a further 20-25 mins until pork skin is crispy and slice into 3-4cm pieces. Blanch carrot and broccolini, place in bowl along with the sliced crispy pork and halved hard-boiled egg. Serve with steamed rice.