How To Cook Crispy Juicy Pork Belly

Crispy pork belly the key to great pork crackling is to dry the skin side of the meat well before sprinkling it with salt. Place pork on a rack and return to baking tray roast for a further 30 minutes or until crackling is golden and crispy. Place a rack on top of the foil and pour remaining water in the bottom of the pan.

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Instead of flicking to grill broiler turn the oven up to 240c 465f.

How to cook crispy juicy pork belly. For this method oven works better to make skin crispy. Peter kuruvita s coastal kitchen. Roast for 2 to 2 1 2 hours or until the meat is very tender and falling apart.

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. Remove the pork from the oven and let rest for 10 minutes before slicing. Increase the heat to 425 f and roast for about 20 minutes longer to crisp the skin even more.

Scotese s trick to crispy pork belly is to rub equal parts baking soda and salt into the skin the combo of baking soda and salt will draw out moisture and set you up for success. Cook uncovered for 30 minutes then reduce the temperature to 180 c. Place the roast in a large roasting pan.

Typically recipes call for around 2 hours at 180c fan 160c then a further 30 mins or so at 200c fan 180c. Place in refrigerator uncovered overnight. This a great way to cook pork belly it still stays tender and moist while also giving you the perfect crackling.

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. Place the pork on the rack skin side up. Preheat oven to 350f and line a roasting pan with foil for easy cleanup.

Once it s ready for the oven the first step is a slow and low heat. Place the belly carefully in the marinade mix which should come up to the sides of the meat but not touch the skin. Roast per recipe and scrape off salt.