Gonzalo Rojo Zarrabeitia
Oven Roasted Crispy Pork Belly
It wasn't long ago that I tried crispy pork belly for the first time and wow I was really missing out. Nonetheless, technique is really important for good pork belly as no-one enjoys poorly cooked chewy pork belly. Today I'm sharing with you the only crispy pork belly recipe you'll ever need so you can enjoy this dish in your sandwiches, ramen...
1 pound skinless pork belly
2 teaspoons fine salt
2 teaspoons sugar
Black pepper to taste
Season pork belly with salt, sugar and black pepper. (It needs to have plenty of seasoning as pieces are usually thick and will be bland otherwise)
Cover and refrigerate overnight.
Preheat oven to 450°F.
Roast pork belly for 30 minutes in a heavy, oven-safe pan or skillet, 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)
Remove from oven and let cool to room temperature.
Wrap tightly in plastic and refrigerate until chilled through (A couple hours)
Slice into thick pieces and brown in a skillet over medium heat until crispy.
Enjoy by itself, in sandwiches, soups...