Sunday, August 11, 2013

Recipe - Roasted Crispy Pork Belly

Last night you saw the photos in the Day by Day posts of the delicious Roasted Crispy Pork Belly. It's so meaty and fatty, two great aspects of eating paleo and doing a Whole30. Also, for $9 plus veggies it's a pretty cheap cut of meat.

Here's the recipe:

1 large pork belly. Skin-on is essential.

Heat oven to 500F

Score the skin with a very sharp knife or even a fresh utility knife. Try not to cut into the meat too much but it will happen. Rub kosher salt into the scores you've just made and sprinkle the meat side as well. It's probably a total of about 2 Tbsp of salt but a lot will depend on how many scores you've made.

Place in a baking dish or oven proof skillet and place in oven for 25-40 minutes until skin is dark and crispy. Today it was 40 minutes; often it's not this long.

Remove meat from skillet.

Reduce heat to 325F.

Place in a level layer in the skillet:

a quartered onion
two carrots (halved)
two large stalks of celery cut in chunks
5 Garlic cloves
3-4 Bay Leaves

The veggies act as your baking rack and give great flavour to the meat that is now in direct contact. Return to oven and roast for a few hours until supper is ready. A minimum of 2 hours is probably a good starting point to let the meat start to get juicy and fork tender.

Let rest for 20 minutes before slicing into chunks. It's so tender that it's almost impossible to get thin slices.

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