How To Cook Perfect Pork Belly Slices

Rub the roast with the oil and salt more if you like salty crackling making sure the oil and salt penetrate the scores.

How to cook perfect pork belly slices. Place the pork belly strips in the pan in a single layer. Cook at 180c 160c fan gas 4 for 2 hrs 15 mins then turn up the oven to 200c 180c fan gas 6 for a further 35 minutes to crisp the crackling. Heat the oven to 160c fan 140c gas mark 4.

Pat dry thoroughly with paper towel. Check your recipe for times and temperatures. Remove the pork from the oven and reduce the temperature to 150 c 300 f gas 2.

Roast the belly in the oven for 30 minutes until the skin on top has crisped up then reduce the heat to 160ºc gas mark 3 and roast for another 2 hours 5 rest the pork belly for 20 minutes under a sheet of tin foil then carve. Place a rack on top of the foil and pour remaining water in the bottom of the pan. 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.

Pork belly needs a combination of slow gentle heat to tenderise the meat plus a shorter blast at a higher heat to crisp up the skin. Once it s ready for the oven the first step is a slow and low heat. Preheat oven to 350f and line a roasting pan with foil for easy cleanup.

Mix together the ingredients for the sauce and toss the slices in the sauce in a roasting tin. Roast until browned and crispy 30 minutes on the first side and 20 30 more minutes on the second side. Position the tray of veg exactly underneath to catch the tasty juices.

Using tongs carefully lift the pork off the onions and place it directly on the top bars of the oven. Line a large rimmed baking sheet with parchment paper. Typically recipes call for around 2 hours at 180c fan 160c then a further 30 mins or so at 200c fan 180c.