RECIPES FOR CRISPY PORK BELLY RECIPES

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CRISPY PORK BELLY | ALLRECIPES



Crispy Pork Belly | Allrecipes image

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

½ pound whole pork belly, skin removed
½ teaspoon smoked paprika, or to taste
kosher salt and ground black pepper to taste
1 tablespoon olive oil, or to taste

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

CRISPY PORK BELLY RECIPE | FOOD NETWORK



Crispy Pork Belly Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 12 hours 0 minutes

Cook Time 2 hours 10 minutes

Yield 1 to 2 servings

Number Of Ingredients 26

2 cups Nam Pla Sauce, recipe follows
2 cups canola oil
3 slices Tender Pork Belly, recipe follows, cut 1/2-inch thick by 3-inches long
1 cup green papaya, julienned on a mandoline 
1/2 cup carrot, julienned on a mandoline 
2 ounces ripe Roma tomato, diced 
1 ounce red onion, shaved or sliced thin 
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
2 ounces Nam Pla Sauce, recipe follows 
1 ounce macadamia nuts, diced and roasted 
1 cup honey
1 cup lime juice 
3/4 cup good-quality fish sauce 
1/4 cup rice vinegar 
1 tablespoon minced garlic 
1 tablespoon sambal oelek
Nonstick spray, for the pan
2 tablespoons rough sliced fresh ginger
4 cloves garlic, smashed and rough cut 
1 stalk scallion, rough cut 
3 to 4 pounds pork belly, skin on 
1 cup mirin 
1 cup sake 
1 cup teriyaki sauce
1 tablespoon sambal oelek 

Steps:

  • For the chile gastrique: In a medium saucepan, bring the Nam Pla to a boil. Lower to a simmer and reduce the sauce by half. Chill.
  • For the pork belly: Heat the oil to 350 degrees F in a medium pot.
  • Carefully lower the Pork Belly into the oil using a fry basket. (Make sure there is no excess moisture on the pork. This can cause splattering.) Fry the pork until the skin and flesh are very crispy and have darkened significantly. Place on a plate lined with paper towels and quickly build the salad.
  • In a small bowl, toss together the green papaya, carrot, tomato, onion, half of each of the herbs and the Nam Pla. Mix with tongs to incorporate.
  • Place the mixed green papaya salad on a decorative plate. Form a bed for the pork.
  • Place the pork, slightly fanned out, on the green papaya salad. Drizzle the pork generously with 1 ounce chile gastrique (save the remainder for another use). Sprinkle the dish with diced macadamia nuts and the remaining herbs.
  • Mix together the honey, lime juice, fish sauce, vinegar, garlic and sambal in a bowl. Best made a couple days in advance to allow flavors to marry.
  • Preheat the oven to 300 degrees F.
  • Lightly spray the bottom of a 9-by-13-inch pan with cooking spray. Sprinkle over the ginger, garlic and scallion.
  • Rinse the pork belly under running cold water and pat dry with a paper towel. Place the pork over the aromatics in the pan, skin-side up. Mix the mirin, sake, teriyaki and sambal in a small bowl. Pour the sauce over the top of the pork belly. Cover the dish tightly with foil and bake until fork-tender, about 3 hours.
  • Remove the pork and place another similar dish on top as a weight. Use cans or other heavy items to create additional weight. Press the pork, refrigerated, overnight. This will make the pork even in thickness and allow for a better fry. Slice the following day, once the pork has chilled and set completely.

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