How To Cook Pork Belly In Electric Oven

Place the cooled pork belly between two sheet pans with cans or some weight on top to compress the meat. Store in the refrigerator for at least two hours. Place the seasoned pork belly in the preheated oven.

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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.

How to cook pork belly in electric oven. Place the roast on a wire rack inside a baking tray and cook at 240 c max 250 c conventional until the rind crackles up to 50 minutes. Sprinkle the pork all over with kosher salt and freshly ground black pepper. Preheat your oven to 200 c medium to hot or 400 f.

Roast it for 20 to 30 minutes or until the skin browns and begins to look crispy. Allow the pork to cool slightly then remove the fat. The intense heat is only meant to crisp the skin.

Now cook the pork for 45 minutes. The salt helps to further dry out the skin while the pork is in the oven. Pat the salt down a little bit and put the tray with the foiled pork into the oven.

Bake at 300 f until tender about 4 hours for a 3 pound piece. Cut through the skin and fat but not into the meat. This brief period of high heat will not cook the pork through nor should you cook the pork belly at this high heat for the entire time.

Turn the oven down to 180 c and cook for 25 minutes. Heat the oven to 350 f 180 c. With a sharp knife make several parallel cuts across the skin of the pork belly about 1 4 inch apart.

Place a rack such as a cooling rack on a baking sheet. 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.