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 a little time, I had been surfing on the internet yesterday. Trying to get new, interesting tips, inspiring meals that I’ve never tried before, to treat my family with. Hunting for a while but could not come across any interesting things. Right before I thought to give up on it, I stumbled on this scrumptious and easy treat by chance. It seemed so mouth-watering on its photo, that called for instant actions.
It had been easy to imagine just how it’s created, how it tastes and how much my husband will probably love it. Mind you, it is extremely easy to please him when it comes to treats. Yes, I’m a blessed one. Or possibly he is.Anyways, I went to the webpage: Suncakemom and then used the comprehensive instuctions which were accompanied by superb photos of the procedure. It really makes life less difficult. I can imagine that it’s a bit of a effort to shoot photographs in the middle of baking in the kitchen because you ordinarily have sticky hands so that i pretty appreciate the time and energy she put in to make this post .
With that said I am encouraged to present my own recipes in the same way. Many thanks for the thought.
I was tweaking the main mixture to make it for the taste of my family. I’ve got to mention that it was an incredible success. They enjoyed the taste, the thickness and enjoyed getting a sweet such as this in the midst of a busy week. They ultimately wanted lots more, more and more. So the next time I’m not going to commit the same mistake. I am going to twin the amount to keep them happy.
You can find more roasted pork belly recipes recipes 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