How To Cook Pork Belly Draft Slices

Dry the belly slices with kitchen paper then season with salt and pepper. 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.

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Cover tightly with foil and roast for 1hr 30 mins until completely tender.

How to cook pork belly draft slices. Sprinkle them with the seasonings. Season generously on both sides with sea salt and freshly ground black pepper. Pork belly slices can be seared in a hot pan or on a barbecue and eaten straight away they.

Line a large rimmed baking sheet with parchment paper. People gravitate towards slow cooking pork belly mainly because of the fat not because the meat is especially tough by comparison shoulder and leg joints are often slow cooked because the muscle has done a lot of work over the course of its life and therefore needs more cooking to break it down. Dry the pork well on kitchen paper.

Heat the oven to 160c fan 140c gas mark 4. Preheat your oven to 400 degrees f. Place the pork belly strips in the pan in a single layer.

Place on a baking tray and cook in a preheated oven at 200 c or 400 f for 25 30 minutes. Lightly crush the fennel seeds and again season both sides of the pork.