How To Make Crispy Pork Belly Pieces

Place the baking dish in the oven and roast the pork for 30 minutes. Instructions combine 1 4 cup water soy oyster sauce honey star anise peppercorns and garlic in a shallow dish large enough to fit the belly. I don t serve pork belly as a main because i find it too rich.

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Place pork on a rack and return to baking tray roast for a further 30 minutes or until crackling is golden and crispy.

How to make crispy pork belly pieces. Rub 1 1 2 teaspoons of olive oil over each pork belly rubbing the oil into the slits as well. Cut through the skin and fat but not into the meat. Place a rack such as a cooling rack on a baking sheet.

Servings pork belly is very rich so a 1 kg 2 lb raw piece shrinks to about 700g 1 4lb serves 6 8 people as part of a multi course meal or as a starter. Place the seasoned pork bellies on the rack in the baking dish skin side up. Rub the roast with the oil and salt more if you like salty crackling making sure the oil and salt penetrate the scores.

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. Using a papertowel pat down the skin of the belly. Pat dry thoroughly with paper towel.

Heat the oven to 350 f 180 c. Place the roast on a wire rack inside a baking tray and cook at 240 c max 250 c conventional until the rind. Sprinkle the pork all over with kosher salt and freshly ground black pepper.

You want to keep it as dry as possible from this point on ensuring no moisture or liquid touches it again. With a sharp knife make several parallel cuts across the skin of the pork belly about 1 4 inch apart. Rub the salt and oil into the skin and incisions.

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. Preheat oven to 180 c 350 f. Using a small sharp knife score the pork skin at 1 cm intervals.