How To Cook Crispy Pork Belly Panlasang Pinoy

Preheat the turbo oven and roast the boiled pork belly until golden crispy skin.

How to cook crispy pork belly panlasang pinoy. Afterwards increase the temperature to 220 c and allow the pork s crackling to form. Add garlic bay leaves peppercorns and soy sauce. Just to be sure pat the skin of the pork dry with a paper towel.

Remove from the pot and let pork cool down. One thing that has always eluded me is why anyone would bother cooking a pork belly without the skin. Boiled it until the pork is soft and set aside.

The crunch the juicy fatty pork i love it. Place pork belly skin side down in a large pot and add enough water to completely submerge meat. Preheat the oven to 160 c.

Now imagine combining the two into crispy pork belly. Increase temperature to 430 f and continue to cook for about 30 to 40 minutes or until skin is very crisp. Remove the roast pork from the oven.

Make a pocket in pork belly in one side only and stuffed with onion garlic mixture. Increase temperature to 320 f and continue to cook for about 1 to 2 hours or until meat is cooked through and browns. Bake in a preheated 180 f oven for about 3 hours.

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. Heat the pan and seared the skin of pork belly. Cover and continue to boil for 60 minutes.