How To Cook Pork Belly Slices In Pan

Remove pan from oven and add 1 2 cup water around pork. Rub the roast with the oil and salt more if you like salty crackling making sure the oil and salt penetrate the scores. Place the roast on a wire rack inside a baking tray and cook at 240 c max 250 c conventional until the rind.

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Place the seasoned pork belly in the preheated oven.

How to cook pork belly slices in pan. At this point the pork should be barely cooked through. Cook for 20 to 30 minutes. 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.

Pat dry thoroughly with paper towel. Searing the meat before cooking helps caramelize the surface and enhances the flavour of the finished dish. Fry the vegetables and any other flavour enhancers of choice for 5 minutes until aromatic then mix in the pulses and transfer to a casserole.

Season the pork with salt and fry on one side until well browned about 3 minutes then turn and fry for another 2 minutes. Rest pork uncovered for 15 minutes. Roast pork for 45 minutes or until skin is blistered and golden.

Reduce oven to 180 c 160 c fan forced and roast uncovered for a further 1 hours or until pork is tender and cooked through and rind is crisp. When you re ready to cook put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. 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.

With a sharp knife cut the pork belly into 1cm strips. Fry the pork belly slices in a large heavy based pan over a high heat in oil for 3 minutes each side until browned. Heat a heavy frying pan over high heat and add the oil.

Roast it for 20 to 30 minutes or until the skin browns and begins to look crispy.