Would you like to know how to make an amazingly juicy pork belly with a perfectly crispy, salty skin?
Just read and follow the instrucions below. It will take some time, so plan ahead and be patient. But the recipe is easy and if you follow my tips properly, success is guaranteed.
700 g pork belly with skin
1-2 tbsp coarse sea salt
2-3 tsp fine salt
optionally black pepper and some thyme
Dry the pork belly well with a kitchen paper towel.
Cover the skin side with a good amount of coarse sea salt and place the meat on a plate in the fridge overnight without covering it.
Preheat the oven to 120 °C.
Wipe all the salt off and dry the pork belly with a kitchen paper towel.
With a very sharp knife score the skin in a cross-hatch pattern, making cuts every 1 cm.
Cut just deeply enough to get through the skin and a little fat. Do not score the meat underneath.
Wipe it clean and dry and salt the whole meat and skin all around.
Put the pork belly on a wire rack in a baking dish.
Slow-roast in the oven uncovered for about 3 hours, or until the inner temperature reaches 90°C.
Take the pork belly from the oven and increase the temperature to 220°C (grill function).
Put the meat back and roast for about 20 minutes at 220 °C until the whole skin is puffy and crunchy.
And the perfect juicy, crispy, salty and fatty pork belly is ready. Enjoy!
Find more PKD recipes here.