Roasting a chunk of pork belly in the oven until we get a crackling skin is an easy way to bring out all this piece of meat can offer. Or maybe a bit more?
As I most recently have a little time, I had been looking on the web the other day. Looking for fresh, intriguing tips, inspirational meals that We have never tasted before, to surprise my loved ones with. Searching for a while unfortunately couldn’t come across any interesting stuff. Just before I thought to give up on it, I came across this delicious and easy dessert simply by accident on Suncakemom. It seemed so delicious on its photos, it called for rapid action.
It absolutely was not so difficult to imagine the way it’s made, its taste and how much my husband will like it. Mind you, it is rather easy to please the man in terms of puddings. Anyways, I visited the webpage and used the comprehensive instuctions that have been combined with superb pictures of the method. It really makes life quite easy. I could imagine that it is a slight hassle to shoot snap shots down the middle of cooking in the kitchen as you may ordinarily have sticky hands so that i sincerely appreciate the time and energy she put in to build this post .
That being said I am empowered presenting my very own recipe similarly. Many thanks for the idea.
I had been fine tuning the initial formula to make it for the taste of my family. I must mention it absolutely was an incredible outcome. They enjoyed the flavor, the consistency and enjoyed getting a sweet like this in the midst of a lively week. They basically demanded lots more, many more. So next time I’m not going to make the same miscalculation. I’m going to multiply the quantity to keep them pleased.
This recipe is based on the roasted pork belly recipes recipe from SunCakeMom
Preheat oven to 350°F / 180°C.
Make diamond shaped cuts on the skin of the pork belly. Preferably the depth of the fat, without cutting the meat under the fat.Crispy-Pork-Belly-Recipe-Process-2-SunCakeMom
Rub the cuts with the salt and any optional spices.
Heat oil in a pan then add the diced onion, carrot, celery and salt essentially making mirepoix.
Saute until the onion gets a glassy / translucent look for about 5 minutes on high heat.
Add crushed garlic and bay leaf and saute until the garlic gets fragrant.
Make some space on the pan for the pork belly and place it skin side down on the pan.
Sear it for a 2-3 minutes then turn it around and sear the top as well.
Add the optional white wine and move the pork belly a bit around.
Cook away the white wine to the quarter on high heat in about 10 – 15 minutes.
Fill up the pan with water until the pork belly is submerged until the skin.
Bring it to boil then transfer onto a baking pan or in case if a baking pan was used to prepare the dish just put the boiling pan into a 350°F / 180°C oven.
Braise it for 90 – 180 minutes in the oven while soaking the skin with the juices in every 20 minutes or so.