Marion Grasby Crispy Pork Belly

Take a very sharp knife a sharp utility or stanley knife works well and cut lines across the pork skin about 1 cm apart. I m telling you this pork is life changing. Salting all sorts of things because you know i m always in a hurry for christy christy where isn t alright let s get down to the technique first of all let s chit chat.

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Now rub the skin with about a tablespoon of salt.

Marion grasby crispy pork belly. Use paper towels to pat the pork skin dry. Reduce the heat to 170 c 338 f. Crispy pork belly like the holy grail of roasted meats we re doing the very traditional chinese version today and i have figured out a way that we can get our crispy pork without a whole bunch of steps without overnight.

Now when you re buying your pork belly i like to look for one that has a really decent amount of neat. Roast for a further 1 hours. Crispy pork belly like the holy grail of roasted meats.

You want to cut through the skin and but only a couple of millimeters into the fat underneath. Now if you ve got really sharp. Uh we are doing the very traditional chinese version today and i have figured out a way that we can get our crispy roast pork without a whole bunch of stats without overnight.

Roast the pork for 20 minutes or until the crackling starts to form rotate the roasting tray after 10 minutes to help the crackling crisp up evenly. Uh salty all those sorts of things because you know i m always in a hurry for crispy pork isn t alright let s get down to the technique. So the first thing you wanna do is score the skin of your pork belly.

You do need that little bit of layer of fat there and then a nice soft skin on the top. So we re gonna start off with a pork belly. Pat dry your pork belly with paper towel.

First of all let s.