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 was surfing on the internet yesterday. Attempting to find fresh, fascinating ideas, inspirational recipes that I’ve never used before, to impress my loved ones with. Searching for a while but couldn’t find lots of interesting stuff. Just before I wanted to give up on it, I came upon this scrumptious and simple treat by chance at Suncakemom. The dessert seemed so tempting
on its image, it called for prompt actions.
It was simple enough to imagine how it’s made, its taste and just how much my husband is going to enjoy it. Actually, it is extremely simple to impress the guy when it comes to desserts. Yes, I am a blessed one. Or perhaps he is.Anyway, I visited the blog and simply used the precise instuctions that have been coupled with wonderful shots of the procedure. It just makes life less difficult. I could suppose it is a slight inconvenience to take snap shots down the middle of baking in the kitchen because you normally have sticky hands and so i highly appreciate the hard work she put in to make this blogpost and recipe conveniently implemented.
With that in mind I am empowered to present my personal formulas in a similar fashion. Appreciate your the idea.
I was fine tuning the main formula create it for the taste of my loved ones. Need to tell you it was an incredible outcome. They loved the flavour, the thickness and loved having a sweet such as this during a lively workweek. They ultimately requested more, many more. Hence the next occasion I am not going to make the same mistake. I am going to multiply the amount .
You can find the original roasted pork belly recipe at 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.
Recipe Notes