CRISPY ROASTED PORK BELLY RECIPE RECIPES
CRISPY ROASTED PORK BELLY RECIPE | MYRECIPES
Provided by Robert Stehling
Total Time 3 hours 46 minutes
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325º. Make 1/4-inch-deep cuts in fattiest side of pork. Sprinkle pork with salt and pepper. Place in a large roasting pan. Place onion and next 5 ingredients around pork. Pour broth in pan, and cover tightly with aluminum foil.
- Bake at 325º for 3 to 3 1/2 hours or until fork-tender. Remove pork from pan, and let stand 15 minutes. Discard vegetables and liquid in pan.
- Cook pork in a large cast-iron skillet over medium-low heat 8 to 10 minutes on each side or until browned and crisp.
ROASTED PORK BELLY WITH CRISPY SKIN RECIPE | ALLRECIPES
Slow-roasted pork belly until the skin blisters to a crisp. You may also serve this dish with liver sauce (Mang Tomas), from any Asian store, or atchara, a relish made of unripe papaya and vegetables cooked in vinegar, salt, sugar, and spices.
Provided by Ging Sison
Categories World Cuisine Asian Filipino
Total Time 7 hours 20 minutes
Prep Time 20 minutes
Cook Time 5 hours 0 minutes
Yield 12 servings
Number Of Ingredients 9
Steps:
- Pat pork belly dry with paper towels. Score pork belly skin in a crosshatch pattern with a sharp knife.
- Place pork belly skin side-up in a large roasting pan. Pour fish sauce evenly over pork belly. Season with rock salt and pepper. Let stand at room temperature for 2 hours.
- Preheat oven to 400 degrees F (200 degrees C). Cover roasting pan with aluminum foil.
- Roast pork belly in the preheated oven for 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking, basting pork belly with juices every 30 minutes, until very tender, about 4 hours.
- Remove aluminum foil and turn on the oven's broiler. Broil pork belly until skin is crisp, about 30 minutes. Remove pork belly from oven. Let rest for 30 minutes. Slice off the bone.
- Mix shallots, soy sauce, calamansi juice, sinamak, and chile peppers in a bowl to make dipping sauce. Serve slices of pork belly with dipping sauce.
Nutrition Facts : Calories 465.4 calories, CarbohydrateContent 6.8 g, CholesterolContent 89.1 mg, FatContent 33.9 g, FiberContent 0.4 g, ProteinContent 31.5 g, SaturatedFatContent 11.1 g, SodiumContent 4002.5 mg, SugarContent 2.5 g
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ROASTED PORK BELLY WITH CRISPY SKIN RECIPE | ALLRECIPES
Slow-roasted pork belly until the skin blisters to a crisp. You may also serve this dish with liver sauce (Mang Tomas), from any Asian store, or atchara, a relish made of unripe papaya and vegetables cooked in vinegar, salt, sugar, and spices.
From allrecipes.com
Reviews 5
Total Time 7 hours 20 minutes
Category World Cuisine, Asian, Filipino
Cuisine Asian, Filipino
Calories 465.4 calories per serving
From allrecipes.com
Reviews 5
Total Time 7 hours 20 minutes
Category World Cuisine, Asian, Filipino
Cuisine Asian, Filipino
Calories 465.4 calories per serving
- Mix shallots, soy sauce, calamansi juice, sinamak, and chile peppers in a bowl to make dipping sauce. Serve slices of pork belly with dipping sauce.
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CRISPY ROAST PORK BELLY RECIPE | BBC GOOD FOOD
A succulent roast with super-crunchy crackling. Make it at the weekend, then use the leftovers for speedy midweek meals
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner, Main course, Supper
Calories 531 calories per serving
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner, Main course, Supper
Calories 531 calories per serving
- Bring the pork out of the fridge 30 mins before you want to cook it and heat oven to 240C/220C fan/ gas 9. Nestle the fennel and onion underneath the meat. Roast for 40 mins, turning the roasting tin halfway so that it cooks evenly. Turn the oven down to 160C/140C fan/ gas 3, add the apple, apple juice and sherry to the tin and cook for 1 hr. Turn the oven up to 220C/200C fan/ gas 7 and roast for a further 10-15 mins until the crackling is crisp. Remove from the oven and rest for at least 15 mins, keeping the juices and apple, onion and fennel warm in a low oven. Flip the pork over and use a very sharp knife to cut it up into chunks, in line with the rib bones. Spoon over the juices. Use any leftovers in Rosie's pork & black bean tacos or spicy Singapore noodles.
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Crispy Roast Pork Belly (Siu Yuk) is a delicious Chinese dish serve well with rice and used for stir-fry or braise dishes. Try this recipe! Recipe by Asian Inspirations.
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Reviews 4.0
Total Time 1 minutes20S
Cuisine Chinese
From asianinspirations.com.au
Reviews 4.0
Total Time 1 minutes20S
Cuisine Chinese
- To Prep Mix the salt, five-spice powder and white pepper together. Rinse and clean the pork belly before drying with paper towels. Using a fork, knife or skewer, poke many holes evenly around the skin of the pork belly to stop any bubbles from forming while it is roasting. Make sure as to not poke holes fully through the skin. Rub the Shaoxing wine on to the bottom of the pork belly before rubbing in the dry mix. Ensure that the skin of the belly is kept clean. Place the pork belly on aluminium foil and fold the sides on to the meat. You should be left with a wrapped pork belly but the skin should still be fully exposed. Place the pork belly in to the fridge to marinate and dry for at least 8 hours. Once the pork belly has marinated, remove it from the oven and brush the skin lightly with white vinegar before covering the skin with coarse salt to form a layer. To Cook Bake the pork belly in an oven at 200 degrees Celsius for 45 mins. After 45 mins, take the pork belly out of the oven and remove the salt layer on top of the skin. Take the pork belly out of the aluminium foil and place it on to a wire rack to roast. Make sure to use either the leftover foil or another tray to catch the oil drippings. Return the pork belly to the oven, putting it on the highest rack to broil. Cook for another 10 mins or until the skin has become crispy. Remove the pork belly from the oven and let rest for at least 10 mins before cutting it in to bite-sized pieces to serve! To make the cutting easier, start from the meat side and cut down in to the skin.
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Enjoy this crispy Thai pork belly that's deep-fried for a golden brown finish! Tender pork is boiled first with vinegar and salt for a juicy and tasty bite.
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Reviews 1
Total Time 33 minutes
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Reviews 1
Total Time 33 minutes
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Calories 6,430.00kcal per serving
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