Crispy Pork Belly Recipe
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 currently have some time, I had been surfing on the internet the other day. On the lookout for new, challenging ideas, inspiring recipes that We have never tested before, to surprise my family with. Searching for a while unfortunately could not discover too many interesting stuff. Just before I thought to give up on it, I came upon this delicious and easy treat by chance. The dessert looked so fabulous on its photos, that called for immediate action.
It was not difficult to imagine just how it’s made, its taste and how much my hubby will enjoy it. Actually, it is rather simple to impress the guy when it comes to desserts. Anyhow, I got into the site: Suncakemom and simply followed the detailed instuctions which were accompanied by great pictures of the process. It just makes life much easier. I can imagine that it’s a bit of a effort to shoot photos in the midst of baking in the kitchen as you may ordinarily have gross hands and so i highly appreciate the commitment she put in for making this post .
Having said that I am empowered to present my personal recipes in a similar fashion. Many thanks for the thought.
I was fine tuning the original mixture to make it for the taste of my family. I have to mention it absolutely was a great success. They loved the flavour, the structure and enjoyed getting a sweet like this in the middle of a stressful workweek. They quite simply demanded more, more and more. Thus the next occasion I’m not going to make the same miscalculation. I’m likely to twin the volume .
The crispy pork belly recipe is provided by 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.