#PORK BELLY RECIPES HOW TO#
#PORK BELLY RECIPES SKIN#
#PORK BELLY RECIPES MAC#

It’s then braised in a flavorful, soy- and spice-infused stock before being chilled, cubed and deep-fried just before serving. To balance out that fat, Caicedo first dries the belly out for 24 hours, uncovered, in the fridge, before searing it on a hot plancha until crispy and caramelized.

#PORK BELLY RECIPES SKIN#

Its high fat content, which lends it its crispy skin and rich flavor, can make it overwhelming and greasy. If thrice-cooked pork seems like overkill, just remember: Pork belly’s strength is also its greatest weakness. It’s the second of a whopping three cooking methods this belly undergoes - which, according to Caicedo, together achieve “amazing” results. Think sweet star anise or grassy coriander, both of which feature in the braising liquid that keeps this pork belly so flavorful and tender. Spicy, in this case, doesn’t mean blow-your-head-off. “My inspiration for the dish came from wanting to combine different flavors together: salty, sweet and spicy.” “Back Door Monkey’s cuisine fuses influences from Latin America and Asia,” he says. But we’d argue that a touch of sweetness and spice makes this rich cut even tastier - and so, too, would chef Nicolas Caicedo of Wynwood’s Back Door Monkey, whose deep-fried pork belly cubes are an oh-so-moreish appetizer perfect for sharing. (180°), place pork belly pieces and Roast for 50 min.Crispy and tender, fatty and flavorful, pork belly is delicious no matter how you slice it. Sprinkle with peppercorns, place a bay leaf on top and wrap in parchment paper. Prepare seasoning, combine garlic powder, smoked paprika, black pepper, chili paprika and sprinkle pork belly all over with seasoning and rest pork belly for 50 min. Gather the ingredients, cut Pork Belly into pieces and sprinkle pork belly all over with salt. It’s easy to find it in the supermarket next to the other spices. Smoked paprika: I love the smoky flavor it adds to this dish.

#PORK BELLY RECIPES MAC#

Serve this pork belly with beans, scalloped potatoes, or mac and cheese. Here is now my usual process step description and photos with plenty of detail so you can be confident you’ll nail your perfect pork belly first go!

#PORK BELLY RECIPES HOW TO#

I’ve summarised how to make this pork belly in a few short steps earlier. Pork belly is such a flavourful and rich cut, that all we need is few simple seasoning – you don’t need anything more! Here’s what you need to make Roasted Pork Belly. What you need to make the best Roasted Pork Belly And again, the meat is fresh – not cured, smoked, dried, or salted. But even when it’s sliced, the slices are typically much thicker than bacon slices. While they both come from the animal’s abdomen, pork belly is a fresh cut of meat, while bacon is typically smoked, cured, and thinly sliced. While fresh pork belly – nice and dry, flat skin – amazing crackling. Butcher meat is not only typically better quality, but as mentioned, vacuum-packed meat = skin soaking in wet juices + wrinkled skin = inferior crackling. This is important for consistent crackling, and especially true where there are wrinkles – crackling never goes crispy inside the wrinkles Īvoiding vac-packed belly is better – Freshly cut pork belly from the butcher is better than supermarket pork belly that’s been sitting in a vacuum pack for who-knows-how-long. But unlike the thickness, it is not as important for even cooking and great crackling įlat skin – Seek out a piece of pork belly with dry, flat, and smooth skin as opposed wrinkled and wet like you can get with vac-packed belly.

If it’s too thin, the flesh will cook faster and may become too tender before the required cook time needed to soften the skin in preparation for becoming ultra-crispy crackling Įven shape – A nice even rectangle or square shape presents nicer. Here’s an overview of what you’ll need Pork belly – Here’s what to look for to find the perfect piece of pork belly!Įven thickness – Look for a piece that is even in thickness as possible and at least 3.25 cm / 1.3″ thick, with nice layers of fat between the flesh. The exact measurements are included in the recipe card below. You’ll only need a few simple ingredients to make this tasty appetizer. I hope you’ll make this Roasted Pork Belly as soon as you get to your kitchen! And I hope you’ll love it! It’s that dual texture (often in a single bite) that makes it irresistible and guaranteed to please everyone at the dinner table. However, it can also be baked or roasted, resulting in flavorful and tender pork. Pork belly is a fatty piece of meat that is often used to make bacon and pancetta. This is a showstopper main dish that is sure to impress. Ridiculously juicy, impossibly tender yet still-sliceable meat, Perfect meat, perfect Roasted Pork Belly, and very flavorful, these tasty pork belly are perfect as a first course, or you could try them for breakfast instead of bacon.

Pork belly recipes