Crispy, what's not to like, Roasted, what's not to like, Pork, what's not to like?
Combine all three and you have a winner, winner, porkalicious dinner.
The nice crunchy crust on the fat layer and juicy tender meat.
Crank up the oven temperature and let's get roasting...
Pork belly, salt, lemongrass, ginger, garlic, and lemon.
Watch these elements work their magic.
I didn't have the thyme sprigs the recipe called for so I proceeded without them.
Bruise the lemongrass, smash the garlic (leave the skin on)
and cut the unpeeled ginger into 1/3 inch coins.
Spread them on the bottom of your baking dish.
Place the pork belly on the aromatics and pat the top dry with paper towels.
Cut the lemon in half and rub it over the fat layer,
squeezing the juices over the pork as you do.
After the pork has sat for 10 minutes, sprinkle with half of the salt
and place in the oven for an hour.
The crackling layer after an hour.
Scrape off and discard the salt.
Spread the remaining salt evenly over the pork belly.
Return to the oven for another hour.
Reduce the oven temperature, add the wine and water and
continue roasting for another hour.
The final product, crispy skin, and tender juicy meat.
What every pork belly should be.
In the cookbook, the recipe name is "Roasted Pork Belly with Crushed Butternut Squash and Apple Walnut Salsa."
I obviously stopped at Roasted Pork Belly ;-)
You have to make this, you won't be sorry.
@@@@@ Now You're Cooking! Export Format
Roasted Pork Belly
3/4 oz thyme sprigs
12 large clove garlic
skin on, flattened
4 lemongrass stalks; bruised
4 inch chunk of ginger, unpeeled; cut into 1/3 inch pieces
3 1/4 pounds pork belly; ribs intact skin on
1 lemon; halved
3 tablespoons coarse sea salt
2 cups dry white wine
Preheat the oven to 465°F
Spread the thyme, garlic cloves, lemongrass and ginger over the bottom of a
high-sided 10 X 13-inch roasting pan. Lay the pork belly on top of the
herbs, skin side up, and use paper towels to thoroughly pat the meat dry.
Rub the lemon all over the pork skin, squeezing the juice out as you rub.
Set aside for dry for 10 minutes before sprinkling half of the salt evenly
all over the skin. Place in the oven and roast for 1 hour, until the
crackling is semi hard and the salt has turned gray: the aromatics will be
very crisp and charred at this point but don't worry; this is normal.
Remove from the oven and scrape off and discard the salt. Spread the
remaining half of the salt evenly all over the skin, then return to the
oven. Cook for another half an hour, until the crackling, is solid and hard.
Remove from the oven, and reduce the temperature to 375°F. If a bubble has
formed on the skin, insert a small knife and gently push it down to let out
the air. Pour the wine into the roasting pan, taking care not to touch or
wet the sides or skin of the pork belly, followed by 1 2/3 cups of water.
Return the pan to the oven, and cook for another hour. Reduce the heat to
230°F and cook for a final hour.
Remove from the oven and set aside to rest for 30 minutes.
Notes: Nopi the cookbook
** Exported from Now You're Cooking! v5.91 **
And that's that