| |
Meats | |
| Pork Belly | |
| For the pork belly: With a sharp paring knife, pierce the skin of the pork belly all over. Take care to go all the way through the skin, just into the fat, but not into the meat. The more perforations there are, the better the skin will crisp. Generously sprinkle both sides with salt. Place on a rack in a baking dish skin-side up, uncovered, overnight, in the fridge. Preheat the oven to 350 degrees F (300 degrees F for convection ovens). Wipe off the salt and any juice with a paper towel. Place the pork belly skin-side up in a baking dish. Add 1/4-inch water on the sides (do not pour on the skin you attempted to dry). Bake for 1 hour. Add another 1/4-inch water and continue to bake for another hour. Repeat 1 more time, for a total cook time of about 3 hours. Turn the oven's broiler on high heat and broil the skin about 8 inches away from the heat source. The skin should puff up and crisp within 7 to 8 minutes. (Make sure to keep an eye on the skin while broiling in order to prevent it from burning.) Remove from the oven and cut into pieces about 1 1/2-inches long by 3/4-inch thick or whatever size you wish. | |
Unrated | |
Sort