Best Way Of Cooking Pork Belly

When you re ready to cook put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. To confit pork belly. Once it s ready for the oven the first step is a slow and low heat.

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Carefully score the pork skin with a sharp knife or scalpel.

Best way of cooking pork belly. Typically recipes call for around 2 hours at 180c fan 160c then a further 30 mins or so at 200c fan 180c. The secret to cooking belly pork is the combination of a gentle heat to tenderise the meat and short high temperature blasts to crisp up the skin on the outside. Preheat the oven to full whack 240 c 475 f gas 9.

Typically recipes call for around 2 hrs at 180c 160c fan gas 4 then a further 30 mins or so at 200c 180c fan gas 6. The secret to cooking pork belly is the combination of a gentle heat to tenderise the meat and short high temperature blasts to crisp up the skin on the outside. Rub the roast with the oil and salt more if you like salty crackling making sure the oil and salt penetrate the scores.

Brine the pork belly in water salt sugar and spices in a zip top bag placed in a baking dish for six hours. Place the roast on a wire rack inside a baking tray and cook at 240 c max 250 c. Remove the pork belly from the bag rinse off any big pieces of spice and pat dry with a clean towel.

For something a bit more exotic colin mcgurran s roast pork belly with pineapple and satay sauce is definitely one for the more adventurous. Leave the pork uncovered in the fridge overnight to dry out the skin. Place pork belly skin side down in a large baking dish.

1kg australian pork belly. Pat dry thoroughly with paper towel. Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing.

Try simon hulstone s pork belly with apple purée and sprouting broccoli or mark dodson s roulade of pork belly braised red cabbage and apple compote for two very english ways of serving this cut.