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SliceFactor OP t1_j239ot5 wrote

Eating this was like dying and going to heaven.

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mlbo0p1 t1_j23d0mv wrote

I want this belly in my belly

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philamer3 t1_j23ijoe wrote

Yum! Did you eat it with rice or make a sandwich?

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masterbuilder101 t1_j23wv7f wrote

I have some pork belly in my freezer ... gotta try this how did you do it?

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Ghul_9799 t1_j243pfp wrote

What is your technique to get perfect crackling skin when I make it turn out looking like leather

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TywinShitsGold t1_j248l1q wrote

What happened to all the drippings and such? Did you just plop it in a pan and roast it?

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TywinShitsGold t1_j24aeo3 wrote

Replying to TheWrongFusebox (#1,141,629)

It’s roasted for a while. Personally:

Score your pork belly 2 directions to make diamonds. looks like OP did just horizontal for some reason (looks like OP was going for only crispy skin). Season generously and rub it in.

Slice a fennel bulb and lay across the bottom of a roasting pan. Add bay leaf, cardamom pods, star anise, fennel seed and olive oil.

Roasting pan on a hot burner to make it aromatic. Once it starts to smell good, make a well in the middle of the pan and lay the belly down fat side down. Fry until golden brown.

Flip the belly over, season (salt, pepper, fennel), and deglaze the pan with dry white wine (don’t get any liquid on the pork). Boil. Add chicken stock to halfway up the pork belly. Boil again.

Transfer to 350f oven for 2:30-2:45.

Then pull the pork to rest, siphon the excess oil, pan back on the burner, add some whole grain or dijon mustard and whisk together. Strain out the pods, Star anise and bay leaf.

I’ve made it a couple times and it’s delicious. Comes from one of Gordon Ramsay’s 10 minute hearty dinner Facebook/YouTube videos.

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SerFraust t1_j24k0p6 wrote

I ate si much crispy pork in Thailand that I'm sick of it now. Well, yours looks great so I'll have a go.

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red_ice994 t1_j24ms1m wrote

I have enough of mobile for today. I read it as my creepiest pork belly ever. Lmao

1

SliceFactor OP t1_j25jb4s wrote

Replying to TheWrongFusebox (#1,141,629)

Process was drying it with salt for about an hour beforehand. I left it sitting on the bench, sprinkling it with salt and drying off the moisture with a paper towel. Some people say leave it with salt overnight in the fridge but I think that makes it too dry.

Once that was done I rubbed some olive oil onto it, a little bit more salt for seasoning then I blasted it in the oven at 200°C for 30 minutes, then turned it down to around 150 for another hour and a half.

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blameitonthewayne t1_j25qq0s wrote

Replying to Ghul_9799 (#1,146,663)

Another tip That made a huge difference for mine. After it’s fully cooked put enough oil in a pan to cover the skin if you put it skin side down. Use half of the oil from the tray it cooked in and half vegetable oil,( I’m told any oil but olive). Put the skin side down while the skillet/pan is off, cool to touch. Turn the burner on med-high and turn a timer on for 8 minutes. At about that time it’s done and perfectly crispy

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DisabledKitten t1_j25skmv wrote

Replying to Ghul_9799 (#1,146,663)

We just go full blast, once the mest reaches its temp, we turn the oven to max(270c) and it takes 10-15 mins, but you've gotta watch it, if some pops while some uses longer, put aluminiumfoil over the part(s) that's popped. Use the grill function of your oven if it's needed, I've never had to.

I have a recipe that's never failed me and always turns out heavenly, it's in Norwegian tho

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