Crispy Roasted Pork Belly
Crispy Roasted Pork Belly

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, crispy roasted pork belly. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Crispy Roasted Pork Belly is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Crispy Roasted Pork Belly is something that I’ve loved my entire life. They’re nice and they look wonderful.

This slow-roasted pork belly is tender with a delicious crispy skin (crackling). Pork belly is a fatty piece of meat that is often used to make bacon and pancetta. However, it can also be roasted, resulting in flavorful and tender pork covered with delicious crackling.

To begin with this particular recipe, we must prepare a few components. You can have crispy roasted pork belly using 14 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Crispy Roasted Pork Belly:
  1. Prepare Meat
  2. Take 1 kg Pork Belly
  3. Get Spice Rub
  4. Get 3 tbsp Ngo Hiang (Chinese Five Spice Powder)
  5. Make ready Salt
  6. Prepare Coarsely-Ground Black Pepper
  7. Make ready Stock
  8. Make ready 3 piece Star Anise
  9. Make ready 2 pinch Cloves
  10. Take 3 tbsp Red Pepper / Paprika Powder
  11. Take 2 Bayleaf
  12. Get Salt
  13. Prepare 3 slice ginger
  14. Get Water

Nobody does crispy pork belly like the Chinese! The secret to the perfect, shatteringly crisp, perfectly seasoned crackling is to bake with a salt crust. The best crackling in the world with juicy seasoned flesh, no one. Pan crisped slices are perfect for Pork Belly Ramen, Pork Belly Sandwiches, and Pork Belly Tacos.

Instructions to make Crispy Roasted Pork Belly:
  1. Prepare and trim the pork belly
  2. Rub the pork belly with spices and refrigerate at least 10 minutes. Refrigerate overnight for maximum flavor
  3. Make the stock by combining the ingredients with water just enough to submerge the meat. Heat until rolling boil
  4. Cut the pork belly into more manageable size
  5. Simmer the pork belly in the stock skin-side down 4 to 5 minutes
  6. Take the pork belly from heat and rinse under running tap water to cool
  7. Prickle the skin with fork or knife to make the skin more crispy
  8. Preheat the oven to 180 C
  9. Rub salt onto the skin and the meat
  10. Put the meat into.the oven. Bake for 90 minutes (180 C) to slow cook the meat until tender
  11. When 90 Minutes have passed, move the pork belly to the top rack of the oven and crank up the temp to 250 C, top heat only
  12. Set the timer 10 to 15 minutes or until the skin gets crispy
  13. Take the pork belly out from the oven and rest for 10 to 15 minutes
  14. Slice the pork into strips
  15. Cut the strips into bite size pieces
  16. Move to bowl or plate
  17. Enjoy! ;)

I don't recommend cooking the pork belly with other ingredients, like the mushrooms and garlic as it won't allow the pork belly to get crispy, it would steam instead from the liquid of the other. Crispy roasted pork belly, or thịt heo quay, is a beloved Vietnamese staple dish. It's at once a dish to serve at parties to impress the pickiest of guests and a staple at the dinner table. You can serve it in salads, with noodles or over rice. At Vietnamese weddings, you'll always see an ENTIRE pig that has.

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