In snout to tail eating, pork belly isn’t just for making bacon anymore. It stands on its own as a delicious main course. And, being able to make your own crackling is just an added bonus.
This particular recipe is really easy and involves very few ingredients. Most speciality butcher shops will be happy to get you pork belly. If you’re having difficulty, check with Chinese meat markets.
Slow Roasted Pork Belly
2 lb pork belly
3 onions, peeled and cut in half
coarse sea salt and fresh cracked black pepper, to taste
Preheat oven to 450.
Lay the onions, cut side down, in a fairly deep baking dish. Rub the flesh of the pork with olive oil and a little salt and pepper. Turn it over and pat the skin dry. Score the pork skin with a very sharp
knife at about half inch intervals both directions and rub with a little olive oil
and sprinkle with salt. Place the pork on top of the onions and add a little water to the
bottom of the dish to keep the pork juices from scorching. Place in the oven and immediately drop the temperature to
325. Cook for 3 hours, checking occasionally to add a little more water or to baste the onions. Do not baste the pork.
At three hours, the pork will be cooked and fork tender. If the skin needs more crisping, crank the oven to 450 for another ten minutes or so.* After removing from the oven, let stand for fifteen minutes before scraping off the excess salt and slicing. Serve with the onions, which will have caramelized in the juices and slow cooking.
*If you are looking for really crisp pork skin, prior to cooking, pour some boiling water over the skin side. Pat dry and then continue as above.