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 some time, I was searching on the internet yesterday. On the lookout for fresh, stirring ideas, inspirational meals that I have never used before, to surprise my loved ones with. Searching for a while unfortunately couldn’t discover too many interesting stuff. Just before I thought to give up on it, I stumbled on this tempting and easy treat by chance. The dessert seemed so scrumptious on its snapshot, it called for fast actions.
It had been simple enough to imagine how it’s made, how it tastes and how much my hubby is going to like it. Mind you, it is rather simple to please the guy in terms of treats. Anyways, I went to the blog: Suncakemom and then followed the precise instuctions that have been coupled with great shots of the process. It just makes life much easier. I can imagine that it’s a slight inconvenience to shoot photos down the middle of baking in the kitchen as you most often have gross hands so I sincerely appreciate the hard work she placed in to build this post and recipe easily implemented.
With that said I’m encouraged presenting my own, personal recipes in the same way. Many thanks the thought.
I was fine tuning the main formula create it for the taste of my loved ones. Need to mention it turned out an incredible outcome. They enjoyed the flavour, the thickness and loved getting a treat like this in the middle of a hectic workweek. They basically wanted even more, a lot more. So the next time I’m not going to make the same miscalculation. I’m likely to multiply the volume .
If you liked this roasted pork belly recipe you may find more like this 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