Crackling Pork Belly
2016-04-19 19:05:31
Serves 2
No bacon you have ever had is as good as a well-cooked slab of PORK BELLY. Pork Belly is a boneless cut of fatty meat from the pig’s belly. Many countries have taken this humble piece of meat and elevated it. There are various ways to cook it and many options to pair it with. Below I have included my recipe for an outstanding piece of pork belly complete with crispy, crackling skin and a gorgeous golden brown interior.
The salt in this recipe will help dry out the piece of meat but remember pork belly is salty by nature. If you choose to add more salt remove the top layer of salt crust before serving. Enjoy!
Print
Prep Time
5 min
Cook Time
1 hr 30 min
Nutrition Facts
Serving Size
504g
Servings
2
Amount Per Serving
Calories 1030
Calories from Fat 394
% Daily Value *
Total Fat 44g
67%
Saturated Fat 15g
76%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 386mg
129%
Sodium 12052mg
502%
Total Carbohydrates 17g
6%
Dietary Fiber 3g
10%
Sugars 13g
Protein 135g
Vitamin A
16%
Vitamin C
7%
Calcium
17%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1lb fresh pork belly
- 5 tsp salt
- 3 tsp sugar
- 2 tsp fennel seeds
- 1 tsp cayenne pepper
- 1 tsp black pepper
Instructions
- Season belly with sugar, salt, pepper, cayenne and fennel seeds.
- Cover in plastic wrap and place in fridge from 2-24 hours.
- Preheat oven to 450F.
- Roast pork belly for 30 minutes. Reduce heat to 275F and roast for an hour or more, until tender, not mushy.
- Remove from oven and let cool. You can slice up and eat right away or wrap tightly in plastic wrap and refrigerate up to 2 days.
- Once chilled you can slice into thick pieces and brown in a little oil.
Notes
- I served my pork belly over a sweet potato puree and garlicky sautéed chard. Check out EATS for those recipes!
Sweet & Masālā https://www.sweetandmasala.com/
