How Cook Pork Belly

The intense heat is only meant to crisp the skin. Once it s ready for the oven the first step is a slow and low heat. Working quickly arrange the onion and lemon on the oven tray next to the pork.

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Remove pan from oven and add 1 2 cup water around pork.

How cook pork belly. Place pork belly skin side down in a large baking dish. Slow roasting in the oven allows you to render the fat and crisp up the skin simultaneously creating a lovely textural contrast but pork belly is equally delicious when braised or stewed the latter methods result in a. Australian pork recommends placing the pork belly on a wire rack over a baking tray and placing it into a preheated hot oven of 240 250 c for up to 50 min or until the rind starts to crackle.

Pat dry thoroughly with paper towel. 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. 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.

Fill baking dish with enough melted pork fat or lard to cover the pork belly by inch. Turn oven down to 180 c and roast for a further 1 1 2 hours or until the juices run clear. Then to ensure a tender juicy belly turn down the heat to 180 c for a further 25 min or until the juices run clear when pierced with a skewer.

Place the seasoned pork belly in the preheated oven. Traditionally pork belly has always favoured slow cooking methods this allows the fat to render into the meat over time leaving the resulting flesh moist and tender. Roast for 30 minutes at 220 c.

Bake at 300 f until tender about 4 hours for a 3 pound piece. Roast it for 20 to 30 minutes or until the skin browns and begins to look crispy. This brief period of high heat will not cook the pork through nor should you cook the pork belly at this high heat for the entire time.

Typically recipes call for around 2 hours at 180c fan 160c then a further 30 mins or so at 200c fan 180c. Cooking pork belly to perfection. Rub the roast with the oil and salt more if you like salty crackling making sure the oil and salt penetrate the scores.