How To Cook 1 5 Kg Pork Belly
Working quickly arrange the onion and lemon on the oven tray next to the pork.
How to cook 1 5 kg pork belly. If you re cooking pork belly on the stove cut the meat into strips that are 1 4 to 1 2 inch to thin. 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. 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.
Take the pork from the oven and using a spoon or fork crack the salt mixture and remove as much as you can from the belly and push to the side. Now reduce the oven temperature to 220c and cook the pork for a further 40 minutes. To cook lay the strips on a dry skillet over medium high heat.
Turn the pork over onto the onion and lemon. Place into the oven at 250c for 20 minutes. Turn the oven down to 180 c and cook for 30 35 minutes per kg depending on how well you like your roast cooked.
1kg australian pork belly. Lift the rack off the roasting tin and add the fennel garlic and white wine to the pork fat in the roasting tin and. Reduce oven to 180 c 160 c fan forced and roast uncovered for a further 1 hours or until pork is tender and cooked through and rind is crisp.
Cook the strips for 4 to 5 minutes flip and cook for an additional 4 to 5 minutes. Remove pan from oven and add 1 2 cup water around pork. Place the roast on a wire rack inside a baking tray and cook at 240 c max 250 c.
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. Place the pork skin side down on an oven tray and roast for 1 hour 30 minutes. 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.