OVEN CRISPY PORK BELLY RECIPES
CRISPY PORK BELLY | ALLRECIPES
Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Pork
Total Time 14 hours 15 minutes
Prep Time 10 minutes
Cook Time 6 hours 5 minutes
Yield 6 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 87.1 calories, CarbohydrateContent 0.3 g, CholesterolContent 13.6 mg, FatContent 7.4 g, ProteinContent 4.6 g, SaturatedFatContent 2 g, SodiumContent 351.7 mg
OVEN ROASTED CRISPY PORK BELLY - BIGOVEN.COM
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Total Time 30 minutes
Prep Time 15 minutes
Yield 1
Number Of Ingredients 4
Steps:
- "Season pork belly with salt sugar and a few Instructions Season pork belly with salt sugar and a few grinds of black pepper. Cover and refrigerate overnight. Preheat oven to 450°F. Roast pork belly for 30 minutes, fat side up. Reduce heat to 275°F and roast for an hour or more, until tender but not mushy. (Larger pieces of pork belly will take longer. Our one-pound belly was done after an hour at 275°F.) Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through - at least a few hours and up to 2 days. Once chilled, slice into thick pieces and brown in a small amount of oil or warm in stock or water if you're making ramen or ?? Enjoy!grinds of black pepper. Cover and refrigerate overnight. Preheat oven to 450°F. Roast pork belly for 30 minutes, fat side up. Reduce heat to 275°F and roast for an hour or more, until tender but not mushy. (Larger pieces of pork belly will take longer. Our one-pound belly was done after an hour at 275°F.) Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through - at least a few hours and up to 2 days. Once chilled, slice into thick pieces and brown in a small amount of oil or warm in stock or water if you're making ramen or ?? Enjoy!"
Nutrition Facts : Calories 0 calories, FatContent 0 g, CarbohydrateContent 0 g, CholesterolContent 0 mg, FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 1 (471g), SodiumContent 6604.3632 mg, SugarContent 0 g, TransFatContent 0 g
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