Recipe: Roasted Pork Belly

Kristen Frederickson

Kristen Frederickson › What part of liv­ing bliss­fully in New York and own­ing an art gallery ...

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If you can source a full pork belly roast (and not just slices), you really should give this recipe a shot. Have your butcher “score” the skin for you, or do it yourself at home, slicing every 1/4 inch through the skin and fat with a sharp knife (don’t cut into the flesh if you can help it).

(serves 4)
Roasted Pork Belly

2-lb/1 kilo pork belly, skin scored

1 tbsp sea salt

Pinch fresh black pepper

1 stalk rose­mary, leaves only, chopped

Juice of 1/2 lemon

1 tbsp olive oil

Method

Mix all seasonings.

Place pork belly in sink and pour over 1 cup boil­ing water and watch the “scoring” open up slightly. Lift pork belly into roast­ing pan and rub the sea­son­ing mix­ture into the scor­ing slits.

Roast at 425F/220C for 30 min­utes, then turn heat down to 260F/140C and roast for 5 hours. Remove from oven and raise tem­per­a­ture to 425F/220C again. Let belly rest for 10 min­utes before remov­ing the “crack­ling,” the skin and putting belly back into hot oven for 10 min­utes. Serve hot or warm.

What is your favorite way to prepare pork belly?

This recipe originally appeared on kristeninlondon.com. It is re-posted here with permission of the author.

Photo Credit: Avery Curran

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